Fahriye's Kitchen

CARROT AND COCONUT MUFFINS(havuc ve hindistan cevizli muffin)

2010-05-21T23:19:00.000-07:00

Muffins are so easy and quick to make when unexpected guests arrive. Also low calorie as far as the cakes go. This is my own recipe that was created mainly to suit my taste. If you find it is not sweet enough or you would prefer to add more oil to it, it should be just fine to do that.

DRY INGREDIENTS

2 cups flour
2 tsp baking powder
1 tsp mixed spice or cinnamon
pinch of salt
1/2 cup dry coconut

WET INGREDIENTS

1 cup grated carrot ( 1 whole medium )
2 medium bananas ( mashed )
2 eggs, whisked
7 tbsp corn oil
5 tbsp sugar
1/2 cup milk
Sugar and cinnamon mixture for sprinkling.

1) Preheat oven 200 C, 180 Fan setting. Grease the muffin tin or use paper cases.

2) Sieve the flour with baking powder, cinnamon and salt. Mix the coconut in.

3) Mix wet ingredients together.

4) Add WET ingredients to DRY and fold it in gently. Do not over mix.

5) Fill the muffin cases 3/4 full. Sprinkle the muffins with sugar and cinnamon. Bake for 25 - 3o minutes.

6) Cool on a wire rack before serving.

PARTY FOOD (RICE WITH CHICKEN,SPICY SAUSAGE& PRAWNS)

2010-04-12T20:10:00.000-07:00

This dish is always a favorite when family and friends get together for special occasions. it is very similar to paella but made with basmati rice and Turkish spicy sausage SUCUK.

It is a kind of feel good dish that so nice to make. I serve it as a main mail with salad or one of the hot dishes at a party.

First I pan fry the CHICKEN TIGHTS (4 or 6 depending on how many people.) Add little water and cook the chicken pieces for 10 minutes, set aside.
Then chop 1-2 large ONIONS and brown them in oil in a large frying pan or wok.
Transfer chicken tights into the wok.
Add 1 or 2 cups of BASMATI RICE and stir with onion for a minute or so. Add pinch of TURMERIC and CHILI PEPPER to taste.
Add hot WATER or STOCK ( 2 cups of water for 1 cup of rice ), some SALT to taste.
At this point, add some VEGETABLES that you like. ( corn, peas, peppers )
Bring it to boil, then turn the heat to low to simmer.
Add SUCUK or SPICY SAUSAGE slices on top. Cover and simmer for 20- 30 minutes until the rice is cooked.
Add cooked PRAWNS 5 minutes before the cooking time ends.
Sprinkle with CHIVES or SPRING ONIONS just before serving.

NOT: Chicken tights are best for this dish as they are not so dry.

Use any spicy sausage instead of sucuk.

WALNUT, OLIVE, CHEESE AND POTOTO CIABATTA BREAD

2010-03-19T05:58:00.000-07:00

Last week, when it was my baking day, i thought of making ciabatta bread with different flavours in them. I usually bake at least 3-4 to freeze for future use. So I made one loaf with mashed potatoes in, the other with chopped walnuts ( my favorite ), the third Butch was with black olives and the forth one with grated cheese. I used the no knead method that I love and found it so easy to do. Just make four batches of the master recipe of ciabatta bread then mix handful of walnuts, olives, cheese and boiled grated potato in each batch.

MASTER RECIPE FOR CIABATTA BREAD by chef of foodwishes.

3 1/2 cup white flour
1/2 cup wholemeal flour
1/4 tsp yeast
1 1/2 tsp salt
2 cups of lukwarm water
chopped walnuts, cooked and grated potatoes,
chopped black olives, grated cheese.

1) Mix flour, yeast, salt with the water, mix to make a sticky dough. Add the walnuts.Cover with cling film or foil and set aside for 16-18 hours. ( Make 3 more batches of the dough using measurements above to use for olives, potato and cheese ciabatta bread.)

2) After 18 hours punch down the dough with a spatula to take the air out.

3) Lay a cling film on the work top. Sprinkle flour on the cling film, scrape the dough on the cling film and make it long, flat dough with your hand.

4) Grease baking sheet with oil and sprinkle with cornmeal generously.

5) Flip the dough over in the baking tray. Sprinkle some flour on top. Cover with floured tea towel and let it rest for 2 hours.

6) Preheat the oven to 220 c, 200Fan setting. Cook 2 ciabatta together on the same shelf for 35-45 minutes. Cool on wire rack before cutting for serving.

LOW SUGAR, LOW CALORIE MERINGUES

2010-03-07T12:31:00.000-08:00

Today I have been experimenting and making meringue nests using splende, low calorie sweetener. I used the normal recipe for pavlova and used 1 cup of splende instead of caster sugar. Although it is not the same texture as normal nests,( these were a lot lighter in texture) I am pleased with the result and it is delicious mixed with low fat yogurt and fruit puree or light jam mixed with water and poured over the top. I find the meringues little bit too sweet so I sprinkle them with cinnamon which was a nice change from plain version. These meringue nests will be very low in calories when you consider 2 calories per teaspoon splender compared to 20 calories in a teaspoon of normal sugar.

INGREDIENTS

3 egg whites at room temperature
1 cup Splenda low calorie sweetener( 10 tbsp )
1 level tsp cornflour
1/2 tsp vinegar
10 walnut halves, roughly chopped
Cinnamon for sprinkling

1) Grease and line a large baking tray with greaseproof paper. Preheat the oven at 150C.

2) Beat the egg whites in a large bowl until it forms soft peaks. If you turn the bowl upside down and it is not sliding down then it is ready to add the sugar.

3) Add the sugar spoonful at a time, whisking after each addition.

4) When all the sweetener is in, whisk in the cornflour and the vinegar.

5) Fold in the chopped walnuts.

6) Spoon meringue on the the baking tray and turn the heat to 140C. Bake the meringues for 35-40 minutes and leave them in the oven to cool after you turn the oven off. I baked these on 125 C fan setting for 40 minutes.

7) Sprinkle with cinnamon when they all cooled and store in a jar.

NOTE: I used the egg yolks as HAIR MASK. Just mix 3 egg yolks with 3 tsp or more of olive oil( depending on your hair type) and apply to your hair. It is great as a conditioner. Wash it off thoroughly after 20-30 minutes.

FONDUE WITH DUTCH CHEESES

2010-03-01T08:05:00.000-08:00

INGREDIENTS

450 g Edam or Gouda cheese, grated
150 ml dry white wine
1 clove of garlic, crushed
1 tsp lemon juice
2 tbsp chopped parsley
2 tbsp sherry
1 tbsp cornflour
pinch of paprika
pinch of chili pepper
French bread cubes for serving.

1) Place wine, garlic, parsley and lemon juice in the fondue pot or a small saucepan, stir and add the grated cheese.

2) Place the pot or saucepan on the hob at a LOW heat and cook until the cheese melts, stirring occasionally.

3) Mix cornflour with sherry to make a smooth paste in a small bowl. Add paprika and chili pepper.

4) Stir in the cornflour mixture into the pot with the cheese.Stir and take off the heat when it begins to bubble.

5) Serve immediately with cubes of french bread.

NOT: Slow cooking gives the best result in fondue making. If it is on high heat the fondue will be spoiled.

Some other cheeses which are good for melting and making fondue are: Emmental, Gruyere, Parmesan, Cheddar, blue cheeses and Camembert.

PIZZA WITH SELECTION OF TOPPINGS

2010-02-26T10:10:00.000-08:00

I like making this pizza because everyone can have what topping they want on their slice, either vegetarian, meat or fish. Today i used prawns, mushrooms and peppers and spicy sausage for this pizza.

First make a dough with 200 g flour, 1/2 tsp salt, 1 tsp yeast, 1/2 tsp sugar, 1 tbsp olive oil and 150 ml warm water. Mix yeast, sugar, olive oil with water and let it stand for 10 minutes or so.

Sift the flour and salt in a bowl. Make a hollow in the centre and pour in the yeast mixture.Mix and knead for 10 minutes until you have a smooth dough. Cover the dough and leave in a warm place until doubled in size, about 1 hour or 1 and half hours.

Roll out the dough and prick with a fork. Spread thinly with tomato puree and sprinkle with grated cheese. Then top each triangle with the topping you desire. Sprinkle extra bit of cheese on top and bake in hot oven 240 C for 10-15 minutes.

LOW CAL SNACK

2010-02-12T03:59:00.000-08:00

Hi all, if you are a snacker like me, rice cakes are great to keep you going till the meal time. They are only 29 cals per cake and quite filling. I found tahini paste and drizzle of maple syrup or honey on top makes it a tasty snack.

For 122 calories : you have 2 rice cakes with 2 tsp of tahini paste and 1 tsp of honey on top.

Although rice cakes are High GI but served with the sesame paste ( tahini ) makes it low GI and the honey satisfying for those with sweet tooth.

Seseame seeds sprinkling is optional.

BEZDIRME ( TURKISH FLAT BREAD )

2010-01-31T04:44:00.000-08:00

If you made your dough for making filo pastry ( yufka ) and you felt you couldn't do it, why not use the dough and make flat bread. ( Also known as bazlama and bezdirme )

Roll each dough with the rolling pin about 25 cm in diameter and cook both sides on a preheated non stick frying pan on a medium heat. Turn the bread over 2-4 times to cook both sides equally.

Then serve them warm with butter on them or serve them plain with curries.

After cooking, wrap them in covered in a tea towel to keep them warm. They are best eaten the same day or will keep for a day or two buttered, wrapped, then reheated in the pan before serving.

MAKING YOUR OWN FILO PASTRY ( YUFKA ) AT HOME

2010-01-31T03:51:00.000-08:00

I grew up on home made yufka ( filo pastry ) always made at home dried then stack together in big bundles to use as needed. Filo pastry is made using long thin ( 80 cm long , as shown above) rolling pin called OKLAVA. They will be available in continental food stores. Yufkas made using oklava then cooked on large pans called SAC. Just before dinner water sprinkled over the dry yufka, covered then after 5 minutes, it is folded it and ready to serve as bread. Since I don't have SAC to cook my yufka, I dried them for about an hour on the table then cut into portions and froze them for later use. If you are going to make boreks you can use it after 30 minutes of making the pastry. For baklava the yufka is even thinner and corn flour is used when rolling the pastry. If you are freezing the yufka, sprinkle cornflour between the layers before freezing to prevent sticking together. Ingredients below makes 5 yufkas.

1 cup of strong bread flour
1 cup of ordinary plain flour
1/2 tsp salt
1 cup of warm water
Plain flour for dusting, during rolling the filo.

1) Mix salt with flour and make a soft dough adding the water slowly. Let the dough rest for 20 minutes then divide into 5 equal pieces. Cover the dough with damp tea towel and start working on each dough.

2) First roll the dough with the rolling pin about 20-25 cm in diameter. Then using oklava roll out the dough by pressing down on the centre of the dough with oklava and pushing it towards the outer edge then pulling it back toward you. Sprinkle the both size of the dough with plain flour during this process.

3) You should achieve 50-60 cm in diameter, round filo with this size of the dough which is 80 gr each ( about size an a large egg ). If you never tried making filo pastry using oklava before, it can be daunting and you will get better with practice. The pastry is usually as thin as a A4 paper and even thinner for baklava filo.

4) Once you rolled all 5 dough into filos, let them dry out for an hour or so then it is ready to use, whatever you want to make with them, boreks, filled filo parcels, spring rolls... etc.

CHICKEN KURMA

2010-01-28T10:48:00.000-08:00

Today I made kurma for the first time using dried coconut. It was different and quite delicious. This recipe is ideal for those not so keen on hot curries and prefer it mild.

Over the years I learnt and tried so many curry recipes, also learned to use whole spices and grind my own at home which makes a big difference in taste, I found. If I am using ready packed ground spices, I always dry fry them for a minute or two, just to freshen them up before adding the spices to the pan.

Today I started by preparing the COCONUT MILK for the curry. For this, I used 1 cup of desiccated coconut and 2 cups of hot water, mix and let it sit for 30 minutes then liquidise in a blender, then strain the coconut milk. Set aside.

Next prepare the CURRY PASTE.

3 tsp coriander powder
1 tsp chili powder
1 tsp paprika
1 tsp cumin seeds
2 tsp fennel seeds
1/2 tsp turmeric powder
2-3 garlic cloves
1 cm piece of fresh ginger
salt
2-4 tbsp water

Place all above ingredients in a blender together with water to make a smooth paste. Set aside.

Next, CHICKEN THIGHS or chicken breasts. Wash and cut the extra fat from the pieces. I used 7 chicken thighs or you can use 4 - 6 chicken breasts.

Now, chop up 2 medium onions in a large frying pan with 2-4 tbs oil and fry until browned. Add the spice paste and saute for 5 minutes. Then add the chicken pieces and stir fry for 5-7 minutes. Add 1 can of chopped tomatoes and the coconut milk and more water to the pan if necessary to cover the chicken pieces. Bring it to boil and then simmer for 30 minutes. Mix it occasionally so it won't stick to the bottom of the pan. Add some more water if needed.

Add chopped coriander just before serving.

SUN DRIED TOMATO & OLIVE NO-KNEAD BREAD

2010-01-11T12:04:00.000-08:00

I love no-knead method because it is so simple and fun way of making bread. Today I made 2 loaves, one plain, the other with my favorite ingredients: black olives and sun dried tomatoes.

I have been watching bread making YouTube videos and also learnt a lot from my dear friend Joe in US.

I got my inspiration from the Italian bread made with olives and Parmesan cheese but I adapted and used sun dried tomatoes instead of Parmesan and I added grape molasses which gave a special taste to it.

MY BASIC DOUGH INGREDIENTS FOR ONE LOAF

10 1/2 oz white bread flour
5 oz wholemeal bread flour
1/4 tsp instant yeast
1 1/2 tsp salt(if the olives and tomatoes are salty, use less salt)
450 ml warm water
1 tbsp olive oil
1 tbsp molasses
Sesame seeds for sprinkling.

Mix instant yeast and salt with flour. Pour warm water in a jug. Add oil and molasses and mix. Pour the water mixture into the flour and mix to make a sticky dough. Cover the dough with cling film and let it sit for 12-18 hours.

FOR THE SUN DRIED AND OLIVE BREAD

Make the second batch of the dough as above
Add 1 tbsp chopped black olives and 1 tbs chopped sun dried tomatoes into the dough before setting the dough aside for 12-18 hours.

NEXT DAY

Pour the dough on a well floured surface. Fold the ends of the dough to make a ball with floured hands.
Spray a proving basket with oil spray and sprinkle linearly with sesame seeds. Transfer the dough ball in the basket, cover and let it rest for 1 1/2 hours. Do the same with the other batch of dough.
When only half hour left, place 2 casserole dishes, Pyrex or cast iron dishes with lid in to the oven at 230 C to preheat the oven and to heat the dishes.
After 1 1/2 hour of resting period and the dough is double in size, get the dishes out, transfer the dough into the hot dish. Brush the top of the dough with water and sprinkle with sesame seeds. Place the top on and back into the oven to cook for 30 minutes. Do the same with the other dough and place it in the oven to cook 2 loaves together.
Take the lids off after 30 minutes and cook the bread for further 15-20 minutes until the tops of the both bread nice and golden in colour.
Take out and cool on a wire rack for 1-2 hours before cutting it. ENJOY ...

INGILIZ KURABIYESi (SCONE)

2010-01-09T02:57:00.000-08:00

Bugun sizlere Ingilizlerin cok meshur ve yapini cok kolay olan kurabiye yaptim. Ingilterede hangi kahve, pastane ve restoranta giderseniz SCONE muhakkak menude bulunur ve genelikle recel ve crema ile servis yapilir. Sade olarak diyet kurabiyesi olarak oldukca populer bir alternatifdir. Tatli ve tuzlu iki cesit yapilir. Tuzlu scone rendelenmis peynir ilavesi ile yapilir. Bugun ben hurma ve ceviz kullandim fakat kuru cinsten uzum, zerdali ve incirlede yapabilirsiniz. Dikkat edilecek en onemli nokta: unu yuksekten elemek ve hamuru cok az karistirip elle hafif hafif toparlamak. Hamur fazla karistirilirsa scone sert olur ve ozelligini kaybeder. Asagidaki olculerden 8-10 kurabiye cikiyor.

MALZEMELER

2 buyuk su bardagi tepeleme un ( 375 g )
3 tatli kasigi kabartma tozu
bir fiske tuz
80 gram tereyagi
70 gram seker
50 gram ceviz
50 gram hurma veya uzum
1 limon veya portakal kabugu rendesi
1 yumurta
3 yemek kasigi yogurt
4-5 yemek kasigi sut

Firini 200 derecede onceden isitin. Buyuk firin tepsinizi hafif yaglayin.

Once unu eleyin, karbonat tuz ve seker ilave edip karistirin.
Tereyagini kucuk karelere kesip, una ilave ederek, ekmek ufagi gibi oluncaya kadar parmak uclariyla ufalayin.
Ceviz, hurma ve limon rendesini ilave edin. Kasikla karistirin.
Onceden cirpilmis yumurtayi, yogurt ve sutu unlu karisima ilave edip elle hafif karistirip hamuru bir araya getirin.
Unlanmis bir zemine aktarin ve hamuru 3 cm kalinliginda acin. 6 cm kuki kalibi ile kesip yaglanmis tepsiye yerlestirin. Sconlarin uzerine firca ile sut surup firina verin.
200 C de 10-12 dakika pisirdikten sonra firindan alip ilidiktan sonra servis yapin. Yada ortadan kesip once tereyagi sonra recel, yada once recel sonrada cirpilmis krema surup servis yapin. Afiyet olsun.

CHOCOLATE AND NUT MERINGUES

2010-01-09T01:48:00.000-08:00

I made these meringues and this time tried them with normal table sugar rather than caster sugar. My dear friend Ozlem in Turkey mention that her meringues were not turning out right using normal sugar, so this is for you Ozlem, hope you like them.

YOU NEED

3 large egg whites
1 tsp vanilla extract
1 level tsp of cream of tartar
1 cup granulated sugar
1/2 cup finely chopped pistachios or walnuts
1/2 cup chocolate drops or grated chocolate

Preheat the oven to 150 C. Line the baking tray with greaseproof paper.

Beat the egg whites until fluffy and foamy in a bowl. Make sure the utensils and the bowl is completely grease free.
Add cream of tartar and vanilla. Beat until soft peaks.
Sprinkle sugar little at a time, beat until the mixture is shiny and stiff peaks are formed.
Fold in chocolate and the chopped nuts.
Place a 1 heaped tsp on baking tray leaving 1-2 cm space between the meringues.
Bake for 20- 30 minutes. Leave in the oven to cool completely. Makes 40- 42

TOP 10 ANTI AGING TIPS

2010-01-08T06:25:00.000-08:00

1) DRINK TEA : Tea is full of antioxidants and therefore anti ageing. Black tea is just as good as green tea as far as the health benefits go. Black tea is simply green tea leaves that have been dried and heated to change the colour and the taste. Both black and green tea are stronger in almost equal amount of antioxidants.

If you drink tea with your meals, it helps neutralize cancer causing compounds.

2) EAT SOYA BEAN FOODS: The soybean contains many antioxidants to deter certain type of cancers. Eat them at least 2-3 times a week.

3) EAT FRUIT AND VEGETABLES: These contain the greatest amount of antioxidants. Eat as many fruit and veg you can at least 5 servings a day. Frozen vegetables are just as good as fresh.

4) EAT FISH: Oily fish such as sardines, salmon, herring, tuna and mackerel are the best source of omega 3 and they have the most anti aging fatty acids. Try to eat at least 2-3 times a week. Tinned fish is good as an alternative to fresh fish.

5) EAT GARLIC: Garlic is the most ancient antioxidant. A clove a day raw or cooked is a sufficient amount of anti aging dose. It helps to prevent cancer, heart and brain diseases.

6) LIMIT SWEETS: Eating excessive amount of sugar and fructose raises insulin levels damaging arteries, as well as causing weight gain and other diseases.

7) CUT DOWN ON ALCOHOL: Drinking moderately no more than one or two glasses per day is the sensible amount. Red wine contains various antioxidants from the grapes.

8) HAVE LESS MEAT: To avoid harmful free radicals, restrict meat and and choose better ways of cooking them. Steam, boil and roast rather them rather than fry and barbecue the meat if possible.

9) RESTRICT BAD FATS: Avoid animal fats, dairy fats, margarine, vegetables fats and processed foods.

10) RESTRICT CALORIES: Eat only enough calories for optimum nutrition to enjoy the foods we like.

SNOW SCENES in the NEW YEAR

2010-01-03T11:25:00.000-08:00

FESTIVE GOODIES

2009-12-31T04:46:00.000-08:00

This holiday season I have been enjoying making traditional sweets as well as some Turkish sweet dishes like pistachio sarma, kadayif and baklava. Also made selection of Turkish delights which was nice to give away as gifts to friends.

I enjoyed making little meringue nests with chocolate chips and flaked almond in them, they were delicious. I will be giving you the recipe in the new year for you to try them.

FIGS filled with walnuts, dipped in honey or maple syrup then rolled in roasted sesame seeds.

APRICOTS filled with whole almonds and rolled in sheared coconut flakes.

DATES filled with pistachios and almonds rolled in crushed pistachios.

CHOCOLATE AND DRIED FRUIT SWEET MINCE PIES WITH BRANDY

2009-12-30T23:51:00.000-08:00

HI ALL, Merry Xmas and a very HAPPY NEW YEAR to you all. This festive season I enjoyed trying different recipes and yummy foods with my family and friends. One of the new things I made this year was "chocolate and fruit sweet mince pies". Personally I have not been so fond of jars of sweet mince mixture for making pies. I found them too sweet and also not so keen of suet that they add into it.

This year, I chopped up some dried apricots, figs, dates, prunes, sultanas and walnut together in a bowl with some cranberry sauce. Added splash of brandy and mixed it well. Instead of sugar I used some maple syrup and some spices like cinnamon, nutmeg and cloves. Grated some %70 coco dark chocolate to the mixture( which i got the idea from a TV show for the chocolate ). It was a lovely mixture and the result was very good indeed. Didn't need to add any oil or fat to the mixture because of the coco butter in the chocolate. Using shortcrust pastry, I baked the pies with this filling and sprinkled icing sugar before serving. Everyone loved the pies and it was a change from the traditional sweet mince pies.

NOT: Can be served cold or warm with cream or custard.

QUINCE JAM - AYVA RECELI

2009-12-05T10:27:00.000-08:00

In my opinion, quince jam is one of the nicest jams of all. Today I used 3 large quinces, diced into small pieces, sugar,lemon juice and cloves for that extra special taste.. I included the seeds of the quinces to get a lovely dark pinkish colour as seen above.

First wash and peel the quinces then cut them in to small pieces. Place them into a deep pan with 4 cups of water and juice of a lemon. Prepare a muslin bag with 6-7 cloves and the pips from the quinces, tie and drop it into the pan. Bring it to boil. Boil the quinces for 5 minutes then add 1 cup of sugar. Boil it for 10 minutes and then add the second cup of sugar, boil for 10 minutes. Then add the last cup of sugar ( 3 cups of sugar in total ) and boil until it just starts to thicken. After about 30 minutes in total your jam will be ready . Cool it for 5 minutes before transferring the jam into sterilized jar.

WHAT IS GI ?

2009-11-28T10:02:00.000-08:00

Today I am going to talk about GI, THE GLYCAEMIC INDEX.

This is close to my heart as I know eating high GI foods really effect my well being and how I keep myself healthy by following a low GI way of eating.

Glycaemic Index is the measurement of the speed that we burn food. Foods with high glycaemic index are converted rapidly to glucose in the body, while foods with low glycaemic index are converted more slowly. Then the glucose is taken to the bloodstream by insulin. If we eat too much of high GI foods, high level of glucose enters the bloodstream and body panics and too much glucose can be harmful. It can lead to weight gain, cell damage also negatif effect on heart and the skin. By switching to low GI diet we can prevent the panic reaction and have a pozitif effect on our body function and condition. Below are the CARBS with high and low GI.

LOW GI carbohydrates

Granary bread, soya bread, barley bread, porridge, bulgur wheat, egg noodles, new potatoes, milk, yogurt, low fat ice cream, plain chocolate, nuts and seeds.

HIGH GI carbohydrates

White bread, flaked cereals, millet, pasta, potatoes, rice, boiled sweets, popcorn, waffles, pretzels, rice cakes.

LOW GI fruits

Apples, avocado, kiwi, white grapes, citrus fruits, plums, strawberries, tomatoes, grapefruit, peaches, pears, apricots, blackberries.

HIGH GI fruits

Dates, watermelon.

HIGH GI vegetables

Parsnips, pumpkin, swede, turnip. Rest of the vegetables are LOW GI.

All the beans and pulses are LOW GI except Broad beans.

All of the protein foods are LOW GI.

I collected some of the information above, from the book GI basics by Helen Foster.

VEGETARIAN BULGAR WHEAT KOFTE ( etsiz cig kofte )

2009-11-13T09:57:00.000-08:00

INGREDIENTS

2 cups fine bulgur ( bulgar ) wheat
1 onion
4- 6 cloves of garlic
5-6 sun dried tomatoes, diced finely
2 cooked potatoes, mashed
2-4 tbsp olive oil
1 tbsp tomato paste
1 tbsp pepper paste ( optional )
bunch of parsley, chopped
cumin, chilli pepper flakes, salt and pepper.

METHOD

1) Wash the bulgur in cold water and drain. Set aside.

2) Place onion, garlic, sun dried tomatoes in a food processor and pulse it a few times. (or grate onion, garlic and tomatoes by hand and mix everything well to make this dish.)

3) Add the oil, mashed potatoes, bulgur wheat into the food processor. Mix in the tomato paste, pepper paste, parsley, cumin, chilli, salt and pepper. Pulse it several times until it all bind together. Add sprinkle of cold water if needed to form a stiff mixture.

4) Shape them into little sausages by hand and serve them on bed of lettuce leaves.

CHICKEN MARINATED IN YOGURT SAUCE

2009-11-10T00:39:00.000-08:00

This is my quick and tasty recipe for chicken legs. You can use chicken thighs or chicken breast if you prefer it. Today I served the chicken with roasted winter vegetables and baked potatoes but very good served with rice, pasta or with just a simple salad.

YOU NEED

8 chicken drum sticks
5 tbsp natural yogurt
2 tbsp tomato paste
2-4 cloves of garlic, crushed
2 tsp olive oil
2 tsp balsamic vinegar or normal vinegar
2 tsp mixed dried herbs
2 tsp paprika
1 tsp chili pepper
Salt and pepper to taste.

1) First wash chicken pieces and drain.

2) mix the marinade: Mix yogurt and tomato puree. Add the crushed garlic, oil and vinegar.

3) Add the herbs, spices , salt and pepper. Mix well.

4) Pour the marinade over the chicken, cover with cling film and keep it in the fridge preferably overnight. ( if you don't have time, minimum 2-4 hour will be fine )

5) Cook the chicken pieces in preheated oven ,190 C for 45 minutes to one hour.

FRESH FIG CAKE

2009-10-16T23:56:00.000-07:00

INGREDIENTS

3 cups plain flour
2 1/2 tsp baking powder
pinch of salt
1 tbsp cinnamon
3 eggs
1 cup sugar
1 cup vegetable oil
1/2 cup milk
2 cups chopped fresh figs
sugar and cinnamon for sprinkling

1) Sieve the flour with, baking powder, salt and cinnamon.

2) In a separate bowl whisk the eggs, add sugar, milk , oil and beat well.

3) Pour the wet mixture to the flour little at a time to make a soft pourable cake mix.

4) Fold the figs in and pour the mixture in a oiled tin.

5) Sprinkle sugar and cinnamon on top and bake at preheated oven 180C for 30 minutes. Cool and cut into slices before serving.

YORKSHIRE PUDDING

2009-10-16T23:24:00.000-07:00

Yorkshire pudding, rosto etli yemeklerin yaninda servis yapilan tuzlu kucuk keklerdir. Ingilterenin Yorkshire bolgesinden gelen bir kekdir. Ben bugun 12 lik muffin tepsisinde pisirdim ama, normal duz tepsidede pisirip, dilimlere keserek servis yapabilirsiniz.

MALZEME

225 g un
2 yumurta
600 ml sut ve su karisimi
1-2 yemek kasigi kiyilmis maydanoz
1-2 fiske tuz
Tepsiyi yaglamak icin yag.

1) Once unu eleyin ve yumurtalari icini kirin. Tuz, sut, su ve maydonozu ilave ederek karistirin. Ya mixerle yada elde bulamac halinde hamur oluncaya kadar iyice cirpin.

2) Firininizi 220 C de onceden isitin.

3) Tepsinizi yaglayip firinda 5-10 dakika isitin.( Tepsinin iyice isinip sicak olmasi lazim hamuru dokmeden once.)

4) Hazirlanan hamuru sicak tepsiye dokup, firinin kapisini acmadan 30-35 dakika pisirin. Muffin tepsisinde 15- 20 dakika yeterli oluyor 12 kusuk pudding icin.

5) Dana rosta ve buharda pismis sebzelerin yaninda servis yapin.

SUNDRIED TOMATOES

2009-08-27T03:11:00.000-07:00

Sun dried tomatoes are my favourite amongst dried peppers, dried aubergines and dried green beans. Every year I enjoy drying my own vegetables to last me until the next summer. I use them in casseroles, stir fries, rice, even in salads in olive oil. This year I used beef tomatoes. First I washed the tomatoes and slice them about 1 cm thick. Place all the sliced tomatoes on a clean cloth and sprinkle salt on them ( normal table salt is fine ). Make sure all the tomatoes salted on both sides. Then leave them to dry on a sunny spot. It takes about 4-5 days on hot days. Turn them over after 2-3 days for other side to dry.

Place them in airtight bags before storing.

TAHIN VE PEKMEZLI KEK

2009-08-27T02:45:00.000-07:00

Bugun misafirlere ne yapayim diye dusunurken dolapta tahin ve pekmez gozume carpti. Kuru uzumde ekleyerek bu keki yaptim ve sonucda guzel oldu. Ben 37 x 37 cm capinda buyuk tepside pisirdim ama malzemeri yarilayarak daha kucuk bir kek yapabilirsiniz.

MALZEME

4 su bardagi tepeleme un
2 paket kabartma tozu
1 paket vanilya
2 yemek kasigi tarcin
1 bardak cekirdeksiz kuru uzum
3 yumurta
1 bardak pekmez
1 bardak seker
1 bardak tahin
1 bardak sivi yag
1 bardak sut
Uzeri icin hindistan cevizi ve seker tarcin karisimi.

1) Tarcin, vanilya ve kabartma tozunu unla karistirip eleyin. Uzumu de unla karistirin.

2) Mixerde veya elde yumurtalari cirpin. Pekmez, seker, tahin, yag ve sutu ilave ederek biraz daha cirpin.

3) Bu karisimi unlu karisima yavas yavas ilave edin ve kekin hamuru olunca yaglanmis tepsiye aktarin.

4) Uzerine hindistan cevizi, sonra tarcin ve seker karisimi serpip, onceden isitilmis firinda 175C derecede 25-30 dakika pisirin.

5) Pisip soguduktan sonra kesip servis yapin. Afiyet olsun.

FRESH FIG MUFFINS

2009-08-17T09:38:00.000-07:00

YOU NEED

2 1/2 cups of flour
2 1/2 tsp baking powder
1 tbsp cinnamon
2 cups of chopped figs
3 eggs
1 cup oil
1tsp vanilla essence
1 1/2 cup sugar
1 cup yogurt
slices of figs for decoration
cinnamon and sugar mixture for sprinkling.

1) Sift flour with baking powder and cinnamon. Mix chopped figs with flour.

2) In a separate bowl, whisk eggs, add oil, sugar, yogurt and vanilla and whisk well.

3) Pour the wet mixture into the flour little at a time.

4) Place the muffin mixture into muffin cases and decorate with fig slices. Sprinkle with sugar and cinnamon mixture and bake at preheated oven 180 C, for 25- 30 minutes or until golden brown.

5) Cool on a wire rack before serving.

LEMON AND PINEAPPLE CHUTNEY

2009-08-06T11:34:00.000-07:00

YOU NEED

1 large pineapple diced into small chunks
1/2 a lemon, cut into small pieces
1 red onion, chopped
1 pepper, diced
1 chopped apple
4 tomatoes, chopped
2 tsp grated ginger
1 cup water
3 tbsp sultanas
1/2 cup brown sugar
1 tbsp mix spice
pinch of chili powder
2 cups of cider

1) Place pineapple, lemon, onion, apple, tomatoes and ginger into a large pan. Add the water and bring it to boil. Then simmer for 10- 15 minutes.

2) Add the sultanas, sugar, chili, spices and cider. Simmer gently further 15-20 minutes or until all the water is absorbed.

3) Let it cool for 5 minutes and then store the chutney in sterilized jars.

STRAWBERRIES AND CREAM

2009-08-06T11:09:00.000-07:00

INGREDIENTS for 2 servings

2 tubs of strawberries
6 tbsp natural yogurt
2 tbsp cherry liqueur
6 tbsp light cream cheese
3 tbsp milk
3 tbsp icing sugar
extra strawberries for decorating

1) Wash and chop up strawberries. Mix yogurt, cherry liqueur and add the strawberries. Divide them into two serving dessert dishes.

2) Mix cream cheese with milk and sugar. Pour over the yogurt and strawberry mixture.

3) Decorate with strawberries and chill in the fridge before serving.

ROSE JAM ( GUL RECELI )

2009-07-17T10:30:00.000-07:00

INGREDIENTS

150 - 200 gr scented rose petals
1 lemon
2 cups water
4 cups sugar
2-3 tbs rose water ( optional )

1) Wash and cut and discard, bitter yellow or white bases of the rose petals. Place them in a bowl and pour 2 cups of sugar over them. Squeeze the lemon juice together with the pips and add to the bowl. ( Pectin in the pips will help jam to thicken ). Let it stand overnight.

2) Place 2 cups of water and 2 cups of sugar in a heavy pan and bring to boil. Then add the rose petals and sugar mixture into the pan. Simmer for 20 -30 minutes on low heat, stirring occasionally. Add the rose water 10 minutes before the cooking time.

3) Take the jam off the heat when the sugar thermometer reads 105- 106 C.

4) Pour the jam into sterilized jar, cool and seal. Store in a cool place.

CHICKEN WITH WALNUTS ( CERKEZ TAVUGU )

2009-07-01T10:47:00.000-07:00

This is another classic dish that prepared and served to Sultans at the height of Ottoman Empire. It is a dish that served as a side dish or meze. It is an ideal meal for lunch or as a buffet food.

YOU NEED

4 chicken breasts, thinly sliced and diced
3 cups of stock.
1 onion. chopped finely
2-3 tbsp butter
2 cloves of garlic, finely diced
crumbs from 2 slice of stale bread
1 cup of walnuts or pecan nuts
4-5 tbsp milk
salt and pepper to taste

For garnish

1-2 tbsp butter
1 tsp paprika or chili flakes

METHOD

1) Boil the chicken pieces in stock, then lower the heat and simmer 15 minutes until the chicken cooked and tender. (Use stock cubes or make your own stock and boil for at least half an hour or 1 hour before adding to the chicken. I made the stock by placing 1 onion, 1 carrot, some celery and mixed herbs for this dish). Remove the chicken from to pan and set aside to cool.

2) Fry the onion in butter until golden, then add the bread crumbs and stir. Place the walnuts, garlic in a mortar and pestle or whiz in a blender. Add to the pan with onion and bread crumbs. Add the milk and some stock to make a smooth and creamy mixture. Simmer this mixture for 2-5 minutes. Add salt and pepper.

3) In a separate bowl, tear the chicken flesh into thin strips. Spoon the creamy walnut sauce over the chicken and mix lightly. Add more salt to the dish to taste.Transfer the mixture on a serving plate.

4) Melt the butter in a frying pan, add the chili flakes or paprika and drizzle over chicken.

5) Decorate with walnuts and parsley just before serving.

AUBERGINE AND CHICKPEA RICE (nohut ve patlicanli pilav)

2009-06-24T10:36:00.000-07:00

Hi all, today I made this delicious rice dish with chickpeas, aubergine and sun dried tomatoes. I served it for lunch with green salad. This is also good warmed up to accompany the main meals or cold as a party dish.

INGREDIENTS

2 cups basmati rice
4 cups hot vegetable stock or hot water
2-3 tbsp oil or butter
1 large onion chopped finely
1 aubergine, diced finely
2-3 tbsp diced sun dried tomatoes
1 cup cooked and drained chickpeas
1 level tsp mixed spice
salt and pepper to taste
Fresh, chopped parsley and dill

1) Fry the onion in a pan until well browned. Add the aubergines and cook together for 5 minutes coating and mixing well.

2) Add the sun dried tomatoes, chick peas and mix spice, mix.

3) Toss in the washed rice coating it well in the spice. Pour the stock into the pan, season with salt and pepper and bring it to boil.

4) Lower the heat, cover the pan and simmer for 12-15 minutes until all of the water has been absorbed. Turn of the heat and place a 2-3 pieces of kitchen paper on top of rice and place the lid back on tightly. Let the rice rest for 10 minutes.

5) Fluff the rice with fork and sprinkle some dill and parsley over it just before serving.

GREEN BEANS WITH TOMATOES AND HERBS

2009-06-21T01:02:00.000-07:00

This is another vegetarian dish which is enjoyed in summer months made with olive oil. It is generally served cold as a side dish. In Turkey people prepare these vegetables dishes cooked in olive oil and fresh tomatoes in advance and keep them the fridge as standby for meal times. These dishes traditionally served after the meat dish and before the rice but can be served as meze or side dish.

YOU NEED

500 g stringless beans
2-3 tbsp olive oil
1 onion, chopped finely
1-2 clove of garlic, diced
4-5 medium fresh chopped tomatoes or can of tomatoes
pinch of sugar
handful of chopped fresh parsley and dill
salt and ground black pepper.

1) Trim the beans and cut them into small pieces. Wash and set aside.

2) Fry chopped onions in the olive oil until lightly brown. Add the tomatoes, garlic, sugar, beans and stir.

3) Bring it to boil on the stove then turn the heat to very low and cook the beans with the lid on for 20-25 minutes.

4) You don't need to add any water to this dish but if it is going dry just add splash of water.

5) When it is nearly cooked, season with salt and pepper and sprinkle with fresh chopped herbs just before serving.

SIYAH ZEYTIN VE KURU DOMETESLI KAHVALTI EKMEGI

2009-06-21T00:36:00.001-07:00

MALZEME

2 fincan un
1-2 cay kasigi tuz
1 paket kuru maya
2-3 yemek kasigi zeytin yagi
3 yemek kasigi sut ( ilimis veya oda sicakliginda )
2 cirpilmis yumurta
50 gr kuru tomates
10 tane siyah zeytin
1 yemek kasigi susam

1) Once unu tuzla eleyin. Mayayi karistirin ve zeytin yagi, sut ve cirpilmis yumurta ile guzel bir hamur yapin.

2) Hamuru unlanmis bir zemine aktarip 5-6 dakika yugurun. Hamuru yaglanmis derin bir tasa aktarin ve 2 saat bir kenarda mayalanmaya birakin.

3) Iki saat sonra bir iki yumruklayarak havasini alin. Kucuk parcalara kesilmis kuru dometesi ve cekirdegi alinmis zeytinleri hamura ilave edin.

4) Hamuru 8 parcaya ayirin ve yuvarlak sekil verin. Hafif yaglanmis tepsiye aktarin ve 25-35 dakika daha tepside mayalanmasi icin bekletin.

5) Sonra sutle uzerlerini fircalayin ve susam serperek, onceden isitilmis ( once firini 10-15 dakika isitin ) firina verin. 230 C derecede 10-15 dakika pisirin ve servis yapmadan once biraz sogumaya birakin.

Afiyet olsun.

LAVAS ( HERB TORTILLAS )

2009-06-14T08:18:00.000-07:00

This is a very good savory flat bread recipe that is very similar to tortillas. it is used to wrap up kebabs, salads and cheese fillings.

YOU NEED

1 cup wholemeal flour
1 cup plain flour
1 egg
1/2 tsp or 1 tsp salt
2 tbsp natural yogurt
1 tbsp olive oil
1 chopped shallot or spring onion
2 tbsp chopped fresh parsley
3 tbsp warm water.

1) Place everything in a food processor and pulse it several times until you achieve a soft dough.

2) Transfer into a bowl and cover with a cling film. Let it rest 10-15 minutes in the fridge if you have time.

3) Cut the dough into equal pieces about the size of an egg on a floured surface.

4) Heat the griddle pan or non stick frying pan.

5) Shape each dough into a round shape with the rolling pin to fit your pan. Cook both sides on medium heat.

6) Serve them warm with butter on or roll them with cheese, tomatoes, meat or salad of your chose.

SOGAN VE MAYDANOZLU LAVAS (BAZLAMA )

2009-06-14T07:47:00.000-07:00

Bugun sizlerle degisik bir lavas tarifi paylasmak istedim. Sogan , yumurta ve maydanozla lavas yumusak ve lezzetli oldu. Bu hamur buzdolabinda 2-3 gun kalabilir ve istediginiz zaman cikarip kullanabilirsiniz.

MALZEME

2 cay fincani un ( 1 fincan cavdarli, 1 fincan beyaz un olabilir )
1 cay kasigi tuz
1 yumurta
2 yemek kasigi kiyilmis taze sogan veya kuru sogan
2 yemek kasigi kiyilmis taze maydanoz
2 yemek kasigi yogurt
1 yemek kasigi zeytinyagi
3 yemek kasigi ilik su.

1) Once unu tuzla karistirip robota diger malzemeleri de ilave ederek yumusak bir hamur haline gelinceye kadar karistirin. Vaktiniz varsa 10-15 dakika dinlendirin.

2) Yumurta buyuklugunde parcalara ayirip, oklava ile tavanizin buyuklugune gore acin.

3) Teflon tavayi isitin ve orta atesde lavasin iki tarafini pisirin.

4) Sicak tutmak icin bir bezin arasinda saklayip, obur hamurlarida ayni sekilde pisirin.

5) Tereyagi surup ekmek olarak servis yapin veya arasina lor, peynir, tomates, marul koyup durum yapin.

Afiyet olsun.

NO FAT, LOW CALORIE SOUP

2009-06-08T11:40:00.000-07:00

This is my favorite low cal soup that I keep in my fridge on most days. It is good hot and cold. When I feel peckish I have cup of this soup and it is much better than those packet soups. I used my favorite vegetables but vary them and use the vegetables you like. I worked it out the calories and 3 scoops of this soup is only 45 calories so it is great.

INGREDIENTS

1 large onion,
2-3 cloves of garlic
Half of butter nut squash
1 can of tomatoes
1 -2 leeks
1-2 carrots
5-6 mushrooms
vegetable or chicken stock cube
1-2 small chili or pinch of chili powder ( optional )
1 piece of ginger stem
handful of fresh herbs or 1 tsp dried herbs
Water
salt and pepper to taste
Soy sauce.

Chop up all the vegetables, tomatoes and herbs, add spices. Place them in a pan or pressure cooker. Add the stock and water. Cook until soft. Cool and blend to make a smooth soup. Add salt and pepper to taste and soy sauce before serving.

ISPARTA USULU EKMEK

2009-06-08T10:27:00.000-07:00

Merhabalar, Turkiye'de butun ekmekler guzel ve her yorenin kendine gore yemekleri oldugu gibi ekmekleri de meshurdur bilirsiniz. Bugun ben yavas metoddan bu ekmegi yaptim ve ayni Isparta ekmegimiz gibi oldu. Bu ekmegin ozelligi, yugurmadan, sadace karistirip, uzun sure bekletiyorsunuz. Ekmege tadi verende uzun surede mayalanmasi.

Ingiltere su an hala serin, onun icin ben 18 saat mayaladim. Turkiye buraya gore sicak tabii ve mayalama 9- 10 veya 12 saat olabilir. Deneyin ve serin bir yerde mayalayin. Gordugunuz gibi kopurur gibi gorunurse olmus demektir. Sizlere hem fincan hemde tarti olculerini veriyorum ama tarti ve olcu kullanmanizi tavsiye ederim mumkunse, cunku fincanla olcu biraz kararlama oluyor ve hamurun sonucunu etkiliyor. Umarim begenirsiniz.

MALZEME

3 1/2 cay fincani beyaz ekmek unu ( 1 fincan un = 125 gr )
1/2 fincan cavdar unu ( 65 gr )
1/2 Turk cay kasigi kuru aktif maya
2 veya 3 Turk cay kasigi tuz
500 ml ( 2 fincan ) ilik su
Uzeri icin bugday kepegi.

YAPILISI

1) BIR GUN ONCE, AKSAM :Unlar derin bir tasa olculur ve yarim cay kasigi kuru maya ve tuz ilave ederek karistirilir. Cok ilik su yavas yavas ilave edilir ve hamur karistirilir. ( Baya civik bir hamur olacak )

2) Simdi uzerini ya sitrecle, ya foil le kapatip, mutfaginizin bir kosesinde mayalanmaya birakin. ( Kisin 18-20 saat, yazin kaldiginiz yerin sicakligina gore bir saat ayarlayin, sabah kontrol edin ve kopuklu ise, hamurunuz hazir demektir.

3) Mayalandiktan sonra,hamuru karisitip havasini alin ve unlanmis bir zemine hamuru plastik bir kasikla aktarin. Unlu ellerle hamuru biraz yayin ve 4 defa katlayin. Sepet turu bir tasi hafif yaglayin ve kepegi her tarafina yayin. Hamuru 2 saat daha dinlenmeye birakin. ( Yazin 1 saat ). Hamurun uzerine kepek serpip temiz bir bezle kapatin.

4) Bu arada hamurun hazir olmasina yarim saat kala firina kapakli ve firina dayanikli kabinizi koyun ve 240 C derecede yarim saat hem firini hemde kapakli tencerenizi isitin. ( Tencerenin baya sicak olmasi lazim )

5) Yarim saat sonra hamuru sicak tencereye aktarin ve tencerenin kapagini kapatip ekmegi 35 dakika pisirin. Sonra kapagini alin firinin derecesini 220 C dereceye dusurun. Ekmegi bu sefer kapaksiz 15- 20 dakika daha pisirin ve firndan alin.

6) Iki saat sogumaya birakin. ( Beklemek cok zor oluyor ama, ekmek bu iki saat icinde hala pisiyor onun icin sabirli oluyoruz. )

Afiyet olsun.

NOT : Bulundugunuz yer cok sicaksa buzdolabinda saklayin sonra mayalamaya devam edin.

SMOKED SALMON WITH CAVIER

2009-06-08T07:47:00.000-07:00

Smoked salmon is one of my favorite fish that I love. I use it in sandwiches, in salads, as a starter and as a side dish. We had friends round the other day and I served this as a starter which was lovely and light and enjoyable.

YOU NEED

Tub of low fat creme fraiche
1 slice of smoked salmon per person
Rocket leaves, cleaned and washed
Jar of caviar
2 tbsp low fat mayonnaise
1 tbsp tomato puree
Some water to mix
Salt and ground black pepper

1) Wash and spin the rocket leaves, set aside. Mix mayonnaise and tomato puree with water and set aside.

2) Place 1 tbsp of creme fraiche on each serving plate and place the rocket leaves on top. Then place one piece of salmon and top it up with 1 tsp of caviar.

3) Drizzle mayonnaise and tomato pure sauce over it.

4) Season with salt and pepper and serve it chilled.

ISKOCYA KUKISI ( SHORTBREAD )

2009-06-08T06:21:00.000-07:00

Bu gun sizlere shortbread tarifini sunuyorum. Iskocya'ya ait olan bu kuki cok lezzetli ve kolay yapilan bir biskuvi turu. Burada tek deginecegim konu tereyagi yerine baska yag kullanmayin. Bu kukinin ozelligi tereyagi ile yapilmis olmasi. Benim gibi, shortbread yaptiginizda ailenizle, arkadaslarinizla hemen paylasin ve bitsin, ha ha!!Umarim begenirsiniz.

MALZEME

1 su bardagi un
1 yemek kasigi ince irmik
1 cay kasigi kabartma tozu
100 gr oda sicakliginda tereyagi
50 gram seker ( 4 yemek kasigi )

1) Unu irmikle eleyin ve kabartma tozunu ilave edip karistirin.

2) Elde veya robotla tereyagi ve sekeri, beyazlasincaya kadar cirpin.

3) Unlanmis bir zemine aktarip elle az yugurun.

4) Sonra tepsiye gore acarak, hamurun kenarlarini bicakla ufak ufak hafif kesin, suslemek icin. Hamurun uzerini catalla batirip hafif delikler olusturun. Sonra bicakla hafifce 8 parca isaret yapin, yukarda goruldugu gibi.

5) Onceden isitilmis 180C, 160 fan ayarli firnda 25- 35 dakika acik sari renk oluncaya kadar pisirin.

6) Firindan alinca uzerine seker serpin ve ucgenleri bicakla kesin.

7) Servis yapmadan once shortbreadi tepside sogumaya birakin. Sonra hava girmeyen kaplarda saklayin. Afiyet olsun.

EGGLESS MUFFINS

2009-06-08T04:45:00.000-07:00

Hi all, this is my latest experiment of egg less muffins. My son's friend who is allergic to eggs, inspired me to make these muffins. They turned out very nice and you will never know the difference from ordinary muffins. Hope you like them. Below makes 12 muffins.

YOU NEED

2 cups of flour
2 tsp baking powder
1 tsp baking soda
1-2 tsp cinnamon
4 tbsp coco powder
1 cup of nuts, dried fruit and chocolate drops mixture
1 cup sugar
5 -7 tbsp melted butter or oil ( I prefer to use less butter )
2 cups milk
2 tsp vanilla essence
Brown sugar and sunflower seeds for sprinkling

1) Sieve the flour with baking powder, baking soda, cinnamon and coco powder. Add the nut and dried fruit mixture, mix.

2) In a separate bowl, whisk sugar, butter, milk and vanilla essence.

3) Pour the wet mixture slowly to the dry mixture and mix. Fold with a wooden spoon and drop 2 tbsp of the mixture to each muffin case.

4) Sprinkle the tops with brown sugar and sunflower seeds and bake at preheated oven 180 C, 160 fan setting for 20 minutes.

5) Cool them on wire rack before serving.

TAHINI FLAT BREAD ( TAHINLI KATMER )

2009-06-02T02:38:00.000-07:00

INGREDIENTS for 4 tahini bread

2 cups of flour
1 tsp salt
1 cup mixture of milk and warm water
1 tbsp olive oil
1 egg

For the filling

8 tbsp runny tahini ( sesame paste )

METHOD

1) Sieve flour with salt. In a separate bowl, mix egg, oil, milk and water. Make a dough with this mixture. Cover with a damp tea towel and let the dough rest for 15-20 minutes.

2) After the resting period, break the dough into 4 pieces. Roll each dough about 30-32 cm in diameter. Spread 2 tablespoonful of tahini for each bread and roll up the dough to form a twisty log. Then roll it again, this time 20-23 cm in diameter.

3)Pre- heat a lightly greased non stick pan or griddle then turn the heat to low and place the bread to cook slowly for about 7-10 minutes each side until they are golden and cooked through. Repeat the same with remaining dough.

4) Cool the bread 5-7 minutes before serving.

5) when cooled, wrap them in a grease proof paper and store them in a plastic bag. They will keep for 3-4 days. Re heat them in a non stick pan the next day to warm them before serving.

APPLE AND YOGURT FACE CLEANSER

2009-05-26T08:44:00.001-07:00

INGREDIENTS

2 tbsp natural yogurt
half an apple peeled and sliced
1 tsp lemon juice
5 drops of lavender essential oil
10 drops of rosemary MT
2 tsp runny honey or maple syrup
1 tsp rice flour or corn flour

1) Place slices of apples, yogurt, honey, lemon juice in a blender and make a pulp.

2) Add the rice flour with a spoon and mix.

3) Mix lavender and rosemary drops and stir.

4) Massage the mixture over the face then rinse thoroughly with warm water.

NOT : This cleanser will keep in the fridge for 3-5 days in an airtight container.

YAGSIZ REVANI

2009-05-22T13:49:00.001-07:00

MALZEMELER

3 buyuk yumurta
100 g seker
150 g ince irmik
1 cay kasigi kabartma tozu
2 cay kasigi vanilya.

Serbet icin

2- 3 cay bardagi saf portakal suyu

1) Yumurtalari ve sekeri ya robotta yada telle elde iyice cirptiktan sonra, irmigi kabartma tozu ile eleyin.

2) Yumurta ve seker karisimini irmikle karistirin ve vanilya ilave edin.

3) Yaglanmis bir tepsiye hamuru dokun ve onceden isitilmis firinda 190 C de 30 dakika pisirin.

4) Firindan cikan revaniyi 5 dakika dinlendirdikten sonra karelere kesip soguk portakal suyunu uzerine dokun.

5) Buz dolabinda soguduktan sonra servis yapin. Afiyet olsun.

YENILEN CICEKLER

Gordugunuz gibi bugun ben revaniyi ciceklerle susledim. Internetten bilgi alarak arzu ettiginiz yenilebilen cicekleri toplayip yumurta aki ve seker serperek kurutun sonra sus olarak kullanin. 1 yumurta akini cirpin ve fircayla ciceklerin uzerine surun. Sonra uzerlerine seker serpin ve bir tepside bir kac saat veya 1 gun kurutun.

HOMEMADE TURKISH DELIGHT ( ROSE )- GUL LOKUMU

2009-05-13T08:59:00.000-07:00

When I make Turkish Delight at home, the smell of rose oil takes me back to my home town of Isparta where I grew up in Turkey. During rose season in Isparta, rose fields stretch for miles and produce a wonderful fragrance all through the town. It is the only place in whole of Turkey where roses are grown purely for making rose oil and rose products. Rose oil has been exported from Isparta to France and many other countries for perfume making. Also the best rose Turkish Delights are made in the Isparta region as well as rose water and rose jam.

INGREDIENTS

1 kg sugar
1400 ml water

For the paste

90 g corn or wheat starch
1 tsp cream of tartar
350 ml water

For the colour and aroma

2-3 drops of rose oil
natural red food colouring ( optional )

For dusting the Turkish delight

150 g icing sugar
50 g wheat starch

METHOD

1) Place sugar and water in a heavy pan and bring it to boil. Then turn the heat to medium and continue boiling the syrup for 1 hour.

2) Mix wheat starch with cream tartar and make a paste with 350 ml water.

3) Take one soup ladle of syrup and mix it with the starch mixture to warm it up.

4) Pour the starch mixture into the pan of boiling syrup. Bring it to boil, stirring continuously.

5) When syrup and starch mixture boils, turn the heat to low and simmer it for further 1 hour and 10 minutes, stirring occasionally so it wont stick to the bottom of the pan.

6) When it is pale yellow in colour and glue like in constancy, turn the heat off.

7) Add the rose oil drops and red food coloring with a tooth pick. Mix it well with a wooden spoon and pour it into lightly greased and wax paper lined, square dish 23cm x 23 cm. Sprinkle the top with some wheat starch and set aside to cool for 24 hours.

8) Mix icing sugar and starch for coating.

9) Tip Turkish delight on a clean surface dusted with sugar and starch mixture. Cut it into slices with a knife dipped in, sugar and starch mixture.

10) Coat them in plenty of icing sugar and starch mixture before serving. Makes 90 - 100 Turkish delights depending on the size you cut them. Leave them on a tray for 2-3 days to dry out before storing them in a box on single layer.

COOK'S NOTE : Use a candy thermometer if you have one and insert into the pan towards the end. 235F, 113C is an ideal temperature for the lokum.

Add nuts or different fruit aromas that you prefer at the end of cooking.

TURK LOKUMU TARIFI VE CESITLERI. ( EV YAPIMI )

2009-05-09T01:51:00.000-07:00

Merhabalar, bir haftadir lokum yapiyorum dersem inanirmisiniz. Once lokum yapmak kolay olur diye dusundum ama, kivamini dengelemek bayaa zor bir olay. Tam kivamini buluncaya kadar birkac kilo sekere yazik oldu diyebilirim ama sonunda basarabildim, onemli olan bu tabii. Az kaynatinca yeterince sert olmuyor, cok kaynatinca sert olup kesilmiyor, bayaa ugrastim ve simdi tam ayarini bulunca tarifi sizlerle paylasmak istedim.

MALZEME

1 kilo seker
4 bardak su ( 1 bardak = 350 ml )
90 gr nisasta
1 kahve kasigi krem tartar
1 bardak su
findik, ceviz, hindistan cevizi,
2 yemek kasigi gul suyu
istediginiz renk ve aroma
2 cay bardagi pudra sekeri
1 cay bardagi nisasta

YAPILISI

1) Once sekeri 4 bardak su ile seker eriyinceye kadar hizli ateste kaynatin. Bir tasim kaynadiktan sonra ocagi orta atese getirin ve surubu 1 saat kaynatin.

2) Derin bir tasda bugday veya misir nisastasini krem tartarla karistirin. 1 bardak su ile ezin.

3) Surubun kopuklerini alip, surupdan kepce ile, hazirlanan nisastaya 2 kepce sicak surup ilave edin. ( Nisasta karisiminin ilimasi icin )

4) Nisasta karisimini kaynayan suruba ilave edin ve hizli ateste bir tasim kaynatin. Kaynadiktan sonra bu sefer ocaginizi iyice hafife ayarlayip lokum karisimini 1 saat ve 10 dakika yavas yavas pisirin. Gul suyu kullanacaksaniz, 2 yemek kasigi gul suyunu son 10 dakikada ilave edin. Dibine yapismamasi icin arada tahta kasikla lokumu karistirin.

5) Sari renk ve sakiz kivaminda olunca ocaktan alin ve istediginiz renk, aroma, findik, ceviz ilave edin. Dokeceginiz tepsi veya tabagi hafif yaglayin ve yagli kagidi tepsiye gore kesin ve kagidi da yaglayin. Lokumu hazirlanan tepsiye dokun. Uzerine biraz nisasta serpin, serin bir kenarda sogumaya birakin. ( Gul suyu kullanacaksaniz, ocaktan almadan 10 dakika once ilave edin. ( 2 yemek kasigi.)

6) 24 saat bekledikten sonra, 2 cay bardagi pudra sekerini 1 cay bardagi nisasta ile karistirin. Un ve nisasta carisimi olan bir zeminde lokumu kesin veya rulo yapip arasina ceviz koyun ve kesin. Eger sade istiyorsaniz, karelere kesin, pudra sekeri ve nisasta karisimi ile harmanlayin. 1 - 2 gun tepside bu karisimin icinde birakin sonra kutulara tek sira halinde yerlestirin. ( Hemen yenip bitmezse tabii!!!)

Bu olculerden 90 - 100 kadar lokum cikiyor.

AFIYET OLSUN.

NOT: Seker veya recel dereceniz varsa, 2 saat pisirdikten sonra dereceyi lokum karisimina batirip derecesini olcebilirsiniz. 113C en uygun kivami oluyor. Dereceniz yoksa yukarda bahsettigim gibi tam 2 saat 10 dakika sonra lokumunuz hazirdir.

SARDINES WRAPPED IN VINE LEAVES

2009-05-05T13:12:00.000-07:00

The vine leaves I am using today is from our vineyard in Turkey. We only pick the fresh and young leaves and then preserve them with salt. We sprinkle salt on each leaf and stack them up on top of each other, in piles until we use all the leaves. Then store them for winter in air tight containers. It will keep moist and in perfect condition for months. When I bring them to England, I keep them in the freezer and use them as I need them.

INGREDIENTS

8 fresh sardines, gutted and washed
8 vine leaves, fresh or preserved
2 tbsp olive oil
1 tbsp lemon juice
salt and black pepper
extra oil for brushing

1) Mix 2 tbsp olive oil, 1 tbsp lemon juice, salt and pepper in a bowl.

2) Pat dry the sardines and brush them with above mixture of oil and lemon juice.

3) Spread the vine leaves out and wrap the sardines on each leaf.

4) Brush each leaf with oil and place seam side down to prevent from unravelling.

5) Cook the sardines on the barbecue or griddle pan for 3-4 minutes each side until the vine leaves are charred.

6) Serve with grilled vegetables and lemon wedges.

REVANI (Turkish semolina cake with syrup)

2009-05-04T15:14:00.000-07:00

INGREDIENTS

For the syrup

2 cups sugar
3 cups water
1 tbsp lemon juice

For the cake

2 cups plain flour
2 cups fine semolina
2 tsp baking powder
3 eggs, whisked
2 cups caster sugar
2 cups natural yogurt
1/2 cup oil or melted butter
1 tbsp orange rind
coconut or chopped nuts for decorating

METHOD

1) First make the syrup. Bring water and sugar to boil then simmer for 15 minutes. Then add the lemon juice and set aside to cool.

2) Sieve the flour add baking powder and semolina, set aside.

3) Whisk sugar with the eggs until it is slightly foamy. Add yogurt, butter and whisk with an electric mixer or wire whisk.

4) Gently fold in the flour, semolina and orange zest.

5) Pour the mixture into a greased baking tin 34cm x 24cm and spread out evenly.

6) Bake the cake in pre heated oven 170 C for 35- 40 minutes or until it is golden brown on top.

7) Let the cake rest for 5 minutes and then cut into squares or diamond shaped slices. Pour the cool syrup over the hot cake and let all the syrup soak into the cake.

8) Place the cake into the fridge for 2-4 hours. Serve chilled. Decorate with desiccated coconut or chopped nuts before serving. Also very good, served with whipped cream or ice cream.

NOTE : This cake is also nice, baked with added chopped almonds or pistachios. Add 1/2 cup of nuts to the ingredients, if you wish.

VEGETARIAN RICE WITH ALMONDS

2009-05-04T12:09:00.000-07:00

YOU NEED

2 shallots, finely chopped
2 tbsp oil
4 mushrooms, diced
1 -2 tsp currants
1/2 tsp cinnamon
1/2 tsp coarsely ground black pepper
1 cup rice, washed 2-3 times
2 cups hot water or vegetable stock
1 tbsp lemon juice
salt
fresh dill, chopped
handful of flaked almonds

1) Fry the shallots in a non stick pan with oil. Add mushrooms, currants, cinnamon and black pepper, stir.

2) Add the rice and coat it well with the spices. Add hot water and salt. Mix once and bring the rice to boil.

3) Add the lemon juice and cover. Turn to heat to low and steam the rice for 12-15 minutes until it is cooked.

4) In the mean time, dry roast the almond flakes in a non stick frying pan for a minute or two, until just turning brown. Set aside.

5) Take the rice off the heat and add chopped dill and mix. Place the lid back on and let the rice rest for 10 minutes.

6) Sprinkle the rice with roasted almonds before serving.

SUCUKLU FASULYE (beans with sun dried tomato and spicy sausage))

2009-05-04T01:55:00.000-07:00

INGREDIENTS

2 Cups pre-cooked white beans
1 tbsp olive oil
1 onion, chopped finely
1 clove of garlic
2 tbsp sucuk (spicy sausage ), diced
2 tbsp sun dried tomato, diced finely
2 tsp tomato paste
splash of water
salt and pepper to taste
fresh, chopped parsley to garnish.

1) Heat the oil in a non stick frying pan and the onions. Cook the onions until lightly browned.Add garlic and sausages and stir.

2) Add tomatoes and tomato paste together with same water. Mix.

3) Add the beans to the pan and mix to coat. Add little more water just to cover the beans.

4) Bring the beans to boil and simmer for 5 minutes.

5) Add salt and pepper to taste and take off the heat.

6) Sprinkle with handful of fresh parsley just before serving.

SMOKED FISH WITH SPINACH

2009-05-03T14:22:00.000-07:00

YOU NEED

2 fillets of smoked cod or haddock
skimmed milk
half a packed spinach leaves
2 tbsp oil
1 leek, diced
1 tbsp pine nuts
1 tbsp fresh dill and parsley
red chili flakes
salt and pepper to taste

1) Wash the fish and drain. Place the fillets in a pan with the milk to cover the fish and heat gently. When it boils, turn the heat to low and cook the fish for 5 minutes. Take the fish out, set aside.

2) Saute the chopped leeks in the oil for couple of minutes. Add the spinach and stir. Cook for further 2 minutes with the herbs and the pine nuts. Add chili pepper and season with salt.

3) Divide into 2 serving plates . Flake the fish and place it on top the spinach and leek.

4) Sprinkle with paprika or chili flakes and decorate with dill before serving.

HASHASLI KATMER

2009-05-02T13:33:00.001-07:00

Merhaba arkadaslar,

Hashasli katmer denince cokuklugumu hatirlarim guzel anilarla. Isparta ve yoresinde hashasli katmer evlerde, ozel gunlerde ve ozellikle bayramlarda, muhakkak yapilir. Aslinda katmer mayali hamurla yapilir ama ben vaktim az oldugu zamanlar bu usulle yapiyorum ve bayaa yumusak oluyor. Umarim sizde begenirsiniz.

MALZEMELER : 2 KATMER ICIN

400 g ( 4 fincan ) un
1 tatli kasigi tuz
250 ml ( 1 fincan ) sut ve ilik su karisimi
1 yemek kasigi zeytin yagi
1 yumurta

Ici icin

2 fincan cekilmis veya dovulmus hashas
6 yemek kasigi yag

YAPILISI

1) Un ve tuz elenir. Bir kabin icinde yumurta, yag, sut ve su karistirilir. Bu karisimla hamur yapilir. Iyice ozlestirilir. Uzeri nemli bir bezle ortulur ve 10-15 dakika bekletilir.

2) Hamur iki parcaya ayrilir. Her parca unlanarak 30 - 35 cm capinda acilir.

3) Hashas ve yag karistirilip acilan hamurlara paylastirarak yayilir ve rulo seklinde sarilir, yukarida goruldugu gibi.

4) Ikinci defa hamur tekrar merdane ile acilir. Bu sefer 20- 22 cm capinda.

5) Her iki tarafi az yaglandiktan sonra sacta veya yanmaz tavada ,kisik atesde her iki tarafi 10- 12 ser dakika pisirilir.

6)Pisen katmerler ust uste konup temiz bir bezle ustu ortulur. Biraz soguyunca servis yapilir.

NOT : Bazi yorelerde hashasa sekerde katiliyor. Tatli isterseniz bir iki tatli kasigida seker ilave edin hashas ve yag karisimina.

Olcu olarak uluslar arasi olcu CUP = CAY FINCANI kullandim.

1 cay fincani un= 100 gram.

AFIYET OLSUN.

CHOCOLATE AND ORANGE CAKE

2009-05-02T01:33:00.000-07:00

It was my daughter's birthday and enjoyed making this cake with chocolate drops, orange zest and orange juice. The cake was nice and moist and had a good texture with a fresh orange flavour. Cake covering was rich with double cream and chocolate but we all enjoyed it as a special treat. I decorated the cake with apple blossoms but decorate as how you like with chocolate or butter icing.

INGREDIENTS

4 cups flour
3 tsp baking powder
pinch of salt
1 cup butter, softened
1 cup caster sugar
4 eggs, separated
1 1/4 cups of fresh orange juice
grated rind of 1 orange
100 g chocolate drops

For the cake covering

200 ml double cream
200 g dark chocolate

METHOD

Sift flour with salt and baking powder. Set aside.

Separate the eggs.

Grate the orange .

Grease and flour a 25 cm kugelhopf ring tin

Preheat the oven to 180 C, 160 Fan setting.

1) Cream the butter and sugar in a bowl until light and fluffy with a hand held mixer. Add egg yolks one at a time whisking after each addition.

2) Fold the sifted flour with salt and baking powder into the creamed mixture. Add the orange juice mixing with a metal spoon. Stir in the orange rind and chocolate drops.

3) Whisk the egg whites in a separate bowl until it is at soft peak stage and fold them into the mixture.

4) Pour into the prepared mould and bake in preheated oven for 45-50 minutes.

5) Rewove the cake from oven and cool for 10 minutes in the tin. Then invert the cake onto a wire rack to cool for further 15- 20 minutes or until it is completely cool.

MAKE THE CHOCOLATE COVERING

1 )Bring cream to boil in a pan. Break chocolate into small pieces. Place the chocolate pieces into a heatproof bowl and pour the hot cream over the chocolate. Place the bowl with cream and chocolate mixture over a pan with hot water. Bring water to boil and melt the chocolate gently, stirring all the time. When chocolate is completely melted, take of the heat.

2) Let it cool until just runny enough to pour the chocolate sauce over the cake.

3) Let the chocolate set before decorating the cake.

TURKISH PIDE - BREAD

2009-04-26T11:29:00.001-07:00

This bread is delicious hot from the oven with butter or with any savoury dish with your meal.

PIDE

4 cups of strong bread flour
1 tsp salt
half a cup warm water
2 tsp easy blend dried yeast
1 tsp sugar
1 tbsp olive oil
2 tbsp natural yogurt
1 egg white
1 tbsp nigella seeds

For glazing

1 egg yolk
2 tbsp milk

Sieve the flour with salt.

1) Mix the yeast and sugar in a jug with warm water. Set aside for 10 minutes until is is frothy.

2) Make a well in the flour and add the yeast mixture. Add the oil, egg white and the yogurt. Knead by hand for about 10 minutes on a lightly floured surface. Alternatively use an electric mixer with the dough hook for 6-7 minutes. Add little more flour if sticky but make sure the dough is not too hard.

3) Place the dough in a greased bowl, cover with cling film and leave in a warm place for 2 hours until it has doubled in size. Knock back the dough and knead for 1-2 minutes.

4) Place the dough on a floured surface and divide dough into 2 pieces.. Flatten each dough with the heal of your hand, use your fingers to stretch it from the middle.

5) First mark the dough with a knife like a diamond shape on the surface. Then push your fingers into the dough to achieve a dimpled effect.

6) Place the dough on to a baking tray, brush with milk and egg yolk mixture and sprinkle with nigella seeds. Cover and leave the dough to rise again for 30 minutes.

7) Place 2 cups of water in a oven proof dish and place at the bottom of the oven. Bake the pide in preheated oven 220 C, 200 Fan setting for 10 - 15 minutes. Bake the other pide the same way.

8) Cool on wire rack for 5 minutes before serving. Serve warm.

KIWI AND BANANA BREAKFAST MUFFINS

2009-04-24T02:56:00.001-07:00

This morning I made these muffins for breakfast which was a lovely change from usual breakfast. These will be great as a snack at any time of the day or as a tea time treat. I added no sugar for this recipe because of natural sugars from honey and banana but if you prefer them really sweet, add 2 tbsp brown sugar to the mixture. It was sweet enough for me especially with spread of honey on top before serving. It is my own creation and enjoyed making them. Hope you enjoy too.

Below makes 12 muffins.

INGREDIENTS

2 cups of whole meal flour
1 and half cups of oats
2tsp baking powder
pinch of salt
1 tsp mixed spice
5 tsp of poppy seeds
2 large or 3 small bananas, mashed
2 eggs, beaten
1 cup milk
5 tbsp oil
5 tbsp clear honey or pekmez
2 tbsp tahini paste ( optional )
2 kiwis, diced
extra jam or honey for glazing.
sprinkle of poppy seeds.

Preheat the oven to 200C, 180 Fan setting.

Prepare the muffin tin with paper cups or lightly grease the bun tins with oil.

1) Sieve the flour with baking powder and salt. Stir in the oats, spice, poppy seeds in a bowl.

2) In a separate bowl, mix beaten eggs, milk, oil, honey, tahini and mashed bananas. Add this mixture into the bowl with dry ingredients.

3) Mix lightly until all the ingredients are combined, then stir in the chopped kiwi fruit.

4) Divide the mixture into the prepared tin and bake for 20- 25 minutes. Leave muffins to cool in the tins. Transfer them on to a wire rack to cool completely.

5) Warm jam or honey and spread over muffins. Sprinkle with poppy seeds just before serving.

SIMIT (TURKISH SESAME BAGELS )

2009-04-19T01:02:00.000-07:00

SIMITS ( Bagels ) are a very popular snack in Turkey which is lovely to eat at any time of the day and especially for breakfast. Street vendors tour round the housing estates to sell warm simits first thing in the morning, straight from the local bakers. Simit sellers even keep slices of cheese and boiled egg along with the simits for those who didn't have time for breakfast before leaving home. You are sure to have a good breakfast on the go with fresh simit, cheese and egg.

This is the first time I made simit and very pleased that they turned out nice. My family's comments were: "they taste just like the ones we buy in Turkey", which is a great compliment.

Below makes 10 simits.

INGREDIENTS

450 g strong bread flour
2 level tsp salt
7 g easy bake yeast
250 ml warm water
2 tbsp honey
1 tbsp vegetable oil
3 tbsp pekmez or molasses
1 cup hot water
200 g sesame seeds

METHOD

1) Sift the flour with salt. Add yeast and mix well.

2) Mix honey, oil and water in a jug.

3) Make a well in the centre of the flour and pour the liquid in gradually to make a firm dough. Start kneading and stretching for about 10 minutes. Add more flour if it is too sticky.

4) Shape the dough into a ball and place it into a greased bowl. Cover with cling film and place it on a warm corner in your kitchen for 2 hours, until the dough doubled in size.

5) After 2 hours, punch down and knead the dough briefly.

6) Divide the dough into 10 equal chunks then divide each chunk into 2 small balls. Roll each ball into 25-30 cm long log. Then twist two logs together into a plat. Squeeze and seal the ends together with a splash of water. As you make one simit, keep the other chunks of dough covered with a clean tea towel. Repeat with rest of the dough to make 10 simits. Place the simits into the baking tray, cover with tea towel and allow to stand for 1 hour.

7) When the dough is nearly ready, mix molasses or pekmez with hot water and mix well.

8) Then dip each simit, first in the pekmez and water mixture and then roll the simits all over in the sesame seeds, in a large tray.

9) Place the simits back in the baking tray lined with grease proof paper. Let the simits rest further 30 minutes before baking.

10) Place 2 cups of water in an oven proof dish and place it at the base of the oven.

11) Cook simits in preheated oven 220 C, 200 Fan setting for 15- 20 minutes.

12) Cool them on wire rack before serving.

BAKLAVA- EASY TURKISH BAKLAVA

2009-04-07T09:41:00.000-07:00

Baklava is a Turkish specialty dessert that prepared and enjoyed during holidays, weddings and special occasions. It is also customary to take some baklava as a gift when visiting family and friends.

Baklava in Turkey always made with home made paper thin filo pastry and only pistachio nuts or walnuts used as filling as they are softer in texture.

Today I used mixture of walnuts, almonds, peanuts, pistachios which I had in my freezer and wanted to used them up. I hope you enjoy making this as much as I did. Makes 23-25 pieces of baklava.

INGREDIENTS

1 pack of 400 g filo pastry, defrosted if frozen
1 cup ( 10 tbsp )melted butter
1 cup chopped nuts
1 tsp cinnamon

FOR THE SYRUP ( 1 cup of water = 200 ml and 1 cup of sugar = 200 g )

4 cups sugar
4 cups water
2 tbsp lemon juice

METHOD

Preheat the oven 180C, 160 fan setting. Mix chopped nuts with cinnamon in a bowl.

1) Brush a baking tray with butter. ( I used 32cm x 22 cm tray ). Cut one sheet of filo pastry to fit your baking tray as shown above. Then brush the pastry with butter and place another layer of pastry. Repeat this process with 4 more layers of filo pastry and butter to make it 6 first layers. Sprinkle the nut mixture to cover the pastry and layer another 6 sheets of pastry brushing the each layer with butter. Now sprinkle some more nuts and layer it with 3 or 6 more of the sheets of filo with butter, depending on how much pastry left to use. Brush the top of the last filo with butter.

2) Using a sharp knife, cut the baklava diagonal lines right through all the layers to the bottom, to form small diamond shapes.

3 ) Place baklava into the oven and bake for one hour, until it is golden. While the baklava is in the oven, make the syrup.

4) Place the sugar and water into a heavy pan and bring it to boil, stirring until the sugar has dissolved. Then turn the heat to low and simmer the syrup for 15 minutes until it thickens slightly. Add the lemon juice and simmer further 3-5 minutes and take the syrup off the heat. Leave it to cool in the pan.

5) Take the baklava out of the oven and let it cool for 5 minutes. Then pour over the cooled syrup over the baklava and leave it to soak preferably overnight.

6) Re cut the baklava and serve with sprinkled pistachio nuts.

CHICKEN PARCELS WRAPPED IN AUBERGINE

2009-04-07T09:03:00.000-07:00

INGREDIENTS

2 aubergines
1 onion
olive oil
sprinkle of salt
goats cheese
6 chicken thighs
bunch of fresh herbs
juice of 1 lemon
mixture of salt, ground black pepper and dried herbs.

METHOD

1) Slice the aubergines lengthwise thinly as shown above. Slice the onion like rings and brush them with olive oil on both sides. Sprinkle some salt and cook them on the griddle pan until both sides are lightly browned. Do the same with rest of the aubergine skin slices and onion rings. Set aside.

2) Wash and drain chicken tights. Cut of the excess fat and take the bone out from each thigh. Place 1 slice of cooked onion ring and the herb of your chose inside the chicken thigh and tuck it under.

3) Lay one aubergine slice on a plate and place the chicken thigh over the aubergine. Place 1 slice of goats cheese on top of the chicken. Now roll and wrap the chicken with the aubergine slice and secure it with a tooth pick. Do the same with rest of the chicken pieces and brush them with olive oil.

4) Place the chicken parcels in an oven proof dish. Pour the lemon juice over the parcels and season with salt,pepper, herb mixture.

5) Cover with foil and cook on preheated oven 180C, 160 fan setting for 1 hour. Take the foil off and cook for further 10 minutes at 200C to get it nicely browned. Remove the tooth picks. Serve the parcels with rice and side salad.

KOMPOSTO ( MIX DRIED FRUIT COMPOTE )

2009-04-06T14:13:00.000-07:00

Dried fruit compotes are great favourite during the winter months served along side of the rice after the main course. Traditionally it is served with rice but it is great, served with natural yogurt, on your cereal or with ice cream.

2 cups of dried fruit
3-4 cups of water
1 tsp cinnamon
2 tsp lemon juice

Wash and place all the dried fruit into a saucepan with 2 cups of water. Bring it to boil then simmer gently for 15 minutes. Add the cinnamon, lemon juice and more water if need. Simmer for further 5-10 minutes until the fruit is cooked. Set aside to cool. Sprinkle more cinnamon powder just before serving.

MEZE DISHES

2009-04-06T12:31:00.000-07:00

Here are some selection of Turkish meze's which can be served as a snack, as an appetizer or to accompany the drinks. These are great to spread over bread and served as a starter.

EZME

4 medium tomatoes, chopped
1 green pepper, chopped
1 onion, chopped
1 chili pepper, chopped
handful of fresh parsley, chopped
2 tbsp olive oil
squeeze of lemon juice
salt and black pepper

Place all the chopped ingredients in a food processor and pulse it 2-3 times until all mixed together or chop all the ingredients very finely then mix in a bowl.

Add the olive oil, lemon juice, salt and pepper to taste before serving.

YOGURT AND CUCUMBER

1 tub of natural yogurt
half a cucumber, diced
1 clove of garlic,
pinch of dried mint
salt to taste

Crush the garlic with salt. Chop the cucumber to small pieces.

Mix yogurt with garlic and diced cucumber. Season with mint and salt before serving.

CHICKPEA PUREE WITH TAHINI AND YOGURT

2 cups cooked and drained chickpeas
1 clove of garlic, crushed
1/2 cup runny tahini
1/2 cup natural yogurt
1 tbsp fresh dill, chopped finely
squeeze of lemon juice
salt
pinch of paprika

Place the chickpeas in to a mortar and pestle to pound or into a food processor and blend until it is smooth. Add the garlic and the rest of the ingredients and mix well to bind. Sprinkle with paprika just before serving.

AUBERGINE AND CREAM FRAICHE

1 aubergine
2 tbsp cream fraiche
2 tbsp natural yogurt
1 tbsp fresh parsley, chopped finely
salt and ground black pepper.

Cook the aubergine whole under the grill, turning frequently making sure it is cooked and the flesh is soft. Peel of the skin under running cold water and diced the flesh finely.Mix with the rest of the ingredients with aubergine pulp. Add cream fraiche, yogurt and parsley. Season with salt and ground black pepper just before serving.

OATMEAL, CHOCOLATE AND FRUIT COOKIES.

2009-03-29T09:24:00.000-07:00

I was in the mood for baking this weekend and thought of making these oatmeal, fruit and chocolate cookies. I probably won't do any baking for a while so I am enjoying this weekend, dedicated to baking. I am going to bake half of the batch today but keep the other half in the fridge which will keep for a week or so, to bake whenever we have guests over for tea. I used mix dried fruit of berries, apricots,raisins, dates,cranberries and pineapple but use any dried fruit combination you prefer or have in your cupboard. Below makes 80- 82 cookies.

INGREDIENTS

125 g butter
200 g light brown soft sugar
2 eggs, beaten
3 tsp vanilla
2 tbsp milk
150 g crunchy peanut butter
150 g wholemeal self raising flour
150 g self raising flour
200 g wholegrain oats
50 g chopped chocolate pieces
100 g mixed dried fruit.

Pre heat the oven to 180 C, 160 Fan setting. Grease and line 2 baking trays with sheets of baking parchment.

1) Cream the butter with sugar, in a large mixing bowl. Add the beaten eggs gradually beating after each addition. Add the vanilla and milk.

2) Combine the peanut butter, flour, oats, chocolate chips and dried fruit. Add to the creamed mixture in the bowl. Mix with a wooden spoon together thoroughly.

3) Divide the dough into 3 equal batches. Each batch will make 20 cookies.

4) Either cooked them all, the same day or like me cook half and store the other half ( uncooked ) in the fridge till you need it.

5) Bake the cookies for 10- 12 minutes or until lightly golden on preheated oven. Cool them on wire rack before serving.

DOUBLE CHOCOLATE AND CHILI COOKIES ( cukulota ve biber kukisi )

2009-03-29T08:35:00.000-07:00

INGREDIENTS

200 g dark chocolate
100 g butter
100 g light brown sugar
1 egg, beaten
200 g wholemeal self raising flour
1 level tsp cayenne chili powder
4 tsp coco powder
1/2 tsp cinnamon powder
4 tsp grape syrup or honey

Pre heat the oven to 180C, 160 C Fan setting. Line 2 baking sheets with greaseproof paper.

1) First break up the chocolate pieces in the food processor or with a rolling pin. Set aside

2) Mix sugar and butter and beat well in a large mixing ball. Add the beaten egg little at a time and continue to mix.

3) Sieve flour together with chili pepper, coco powder and cinnamon and add to the bowl. Mix to bind.

4) Add the chocolate pieces and the syrup or honey and make either 2 logs and cut each log for 12 pieces to make 24 cookies or make small walnut shapes which will make 42 thin cookies.

5) Place the cookies on the baking tray and cook for 10-12 minutes. Cool them on wire rack before serving.

CHILI CHOCOLATE BISCUITS-COOKIES ( aci biber ve cukulota biskuvisi )

2009-03-27T05:48:00.000-07:00

I have heard people talking about chili cookies and instantly thought that I would love to make my own. I used my basic cookie dough recipe with little changes made because of the chili used. When I made the first batch I was so excited to see how they turned out. I made myself a nice cup of coffee and sat down to enjoy chili and chocolate cookie. I like chili and use it almost everyday with my cooking. As I finished my cookie I realized I used extra hot chili which I use making curry.It tasted rather hot and over powering.

So I was back in the kitchen and by second and third try I perfected it and eventually got it right. As you can imagine, I ended up with lots of cookies in my tin which I have to give away to friends and also enjoy them with family. Hope you enjoy...

CHILI CHOCOLATE BISCUITS

100 g butter, melted,( 9-10 tbsp melted )
150 g caster sugar ( 1 cup )
1 egg, beaten
200g plain flour ( 2 cups )
1 tsp baking powder
1 level tsp cayenne pepper
100 g fruit and nut chocolate bar
2 tsp runny honey

1) Lightly grease 2 baking trays. Preheat the oven to 190C, 170 C fan setting.

2) In a dip mixing bowl mix butter and sugar and beat well. Add the beaten egg little at time, mixing and beating after each addition.

3) Sieve the flour together with baking powder and chili powder. Add the flour into the bowl.

4) Place broken chocolate pieces in a freezer bag and roll it with a rolling pin. We should have roughly chopped pieces.

5) Add chocolate pieces and and honey to the bowl of flour mixture. Mix all the ingredients together to form a soft dough. Wrap and let it rest 15-20 if you have time.

6) Form the dough into round pieces and press them lightly. Place them onto the baking tray. (use floured hands if sticky ).Bake for 10-12 minutes or until lightly golden brown. Transfer the cookies onto wire rack and leave to cool. Makes 20 cookies.

CHILI AND MIXED DRIED FRUIT COOKIES

While I was in the mood for baking I thought I experiment a little and make another batch. This time I replaced the chocolate with 100 g of dried mix fruit and instead of butter I used 9-10 tb spoons of flavorless oil . I also used 2 tb spoon of sesame seeds for sprinkling.

All the other ingredients and method of making these is the same as chili and chocolate cookie method.. They were lovely and softer in texture. This also makes 20.

NOT : If you just want a hint of chili taste, only use half a teaspoon of the cayenne pepper.

TOMATO DOLMAS ( Domates dolmasi )

2009-03-25T12:47:00.000-07:00

While browsing through the fruit and vegetable isle of my local super market, I have seen these tomatoes and came up with the idea of this tasty dish. It is not tomato season yet but these looked so full of colour and I couldn't resist them.

For this dish I used fine bulgur wheat which require no cooking.

One of the ingredients is - pomegranate juice concentrate - which is like thick syrup and tangy. It is puree pomegranate concentrate. If it is not available where you are, mixture of 2 tsp of honey or maple syrup mixed with 4- 6 tsp of balsamic vinegar will be a good substitute.

You can serve stuffed tomatoes as they are ( picture 2 ) or grill them before serving which is very nice too. It is ideal as a vegetarian dish, meze or starter.

INGREDIENTS

6 medium tomatoes
1/2 cup fine bulgur ( bulgar ) wheat
1/2 cup boiling water
1 tbsp pomegranate concentrate
1 tbsp pepper or tomato paste
2 tsp olive oil
1 tsp chili flakes
2 spring onion, chopped
handful of fresh mint and parsley, chopped finely
salt and black pepper
oil for brushing

1) Place the bulgur in bowl and pour the boiled water over it. Cover the bowl and set aside for 10 minutes.

2) Cut the tomato tops so it acts a s a lid but don't cut it completely. Scoop the flesh out with a tea spoon. Chop the tomato flesh, spring onions, mint and parsley finely.

3) After 10 minutes of soaking the bulgur, add the onion and chopped herbs into the bowl.

4) Add the rest of the ingredients and mix well. Then stuff each tomato with the mixture and serve cold.

TO SERVE HOT

Brush the tomato dolmas with olive oil and place them in an oven proof dish. Then cook the dolmas under the pre- heated grill for 10-15 minutes. Serve immediately.

ALI NAZIK ( Minced meat with yogurt and aubergine puree )

2009-03-22T06:23:00.000-07:00

INGREDIENTS

4 small or 2 large aubergines
2 tbsp lemon juice
1 tsp olive oil
250 gr lean lamb or steak mince
1-2 tsp oil
1 onion, diced
Half a red pepper, diced finely
1 small chilli pepper ( optional ), diced finely
1 cup water
1 tbsp chopped parsley
little salt
4 heaped tbsp thick natural yogurt
1 clove of garlic, crushed
salt and pepper

METHOD

1) First wash the aubergines and smoke them on the gas flame on top of the stove until the skin is charred on all sides and the flesh is soft. Turn them from time to time until charred all over. You can do this under the grill or in the oven if you haven't got gas hob. When they are done set aside for a few minutes to cool.

2) Then hold each aubergine and peel of the charred skin under running water. Squeeze the flesh and place them on a chopping board. Chop the aubergines to a pulp and discard the stalk. Place all the aubergine pulp in a bowl.Mix with the lemon juice and oil. Set aside.

3) Stir fry the mince with onion in oil until browned. Add the chili, red pepper, tomato paste and water to cover the mince. Bring it to boil. Turn the heat to low and cook the mince for 10-15 minutes. Add the parsley and salt and set aside with the lid on to keep it warm.

4) Mix yogurt with crushed garlic and salt. Add the aubergine pulp to the yogurt mixture and heat in a frying pan gently to warm it. Do not boil. Add seasoning to taste.

5) Transfer the yogurt and aubergine mixture to the serving plate. Heat up the mince if need, then place it on top of the aubergine and yogurt dressing. Drizzle some of the juices from the meat over the yogurt and and aubergine bed and serve it strength away. This serves 2.

HONEY AND AVOCADO FACE MASK( Bal ve avocado cilt maski)

2009-03-17T10:05:00.000-07:00

It has been a beautiful day today and that inspired me to make some home made beauty lotions, using natural ingredients. Our skin has been exposed to wind and cold weather all winter and this is the time to nourish and prepare it for the summer months ahead.

This nourishing face mask with avocado and honey will keep in the fridge for 3-4 days. If you think the avocado is going black, add a little bit more lemon juice.

INGREDIENTS

1 ripe avocado
3 tbsp orange juice
4 tbsp lemon juice
1 tsp maple syrup or pekmez
2 tsp runny honey
2 tsp almond oil
10 drops of chamomile essential oil.

1)Cut avocado in half and scoop the flesh in a bowl. Mix all the ingredients with the avocado in a blender until smooth and creamy.

2) Spread over face and neck. Leave for 30-45 minutes. ( sit back and enjoy a cup of herbal or green tea. )

3) Then rinse with tepid water and dry.

LEMON CHICKEN WITH MIX HEBS (Limon ve baharatli tavuk)

2009-03-15T12:30:00.000-07:00

I have cooked this chicken today for dinner and enjoyed it so much that I thought I share it with you all. While the chicken was roasting, the smell of the lemon and herbs was lovely through the house. I served the chicken with roasted vegetables and gravy.

YOU NEED

1 whole chicken
1 onion
1 carrot
2 cloves of garlic
2 lemons
2 tbsp olive oil
1 tbsp mixed dried herbs
salt and ground black pepper

METHOD

Preheat the oven to 180 C, 160 C fan setting.

1) Wash the chicken inside out. Place the whole onion, carrot and garlic cloves inside the chicken. Tie the legs with a string and sit the chicken in roasting tin.

2) Mix olive oil, juice of 2 lemons, dried herbs, salt and pepper.

3) Rub the oil, lemon, herb mixture all over the chicken, pressing lightly with herbs.

4) Cover the chicken loosely with foil and cook for 1 1/2 hours basting it 2-3 times while it is roasting. Take the foil off and roast the chicken for further 20-30 minutes until it is golden and crispy.

5) Serve with roast vegetables and gravy or serve it cold with salad.

TURKISH KADAYIF ( SARMA TEL KADAYIF )

2009-03-11T02:37:00.000-07:00

Kadayif is a very fine vermicelli like pastry used to make sweet pastry and desserts. It is a very popular sweet dish in all the Middle eastern countries as well as in Turkey.

You can find fresh or frozen kadayif in Turkish food stores and continental supermarkets. Kadayif also comes in packets already oven cooked. In that case you just have to add the nuts and the syrup to make the dessert. The syrup should be cooled if the pastry hot from the oven. If you made the kadayif the day before then the syrup should be warm almost hot before pouring to soften the kadayif. Some people add spices in the syrup but in Turkish recipe we don't add anything other than just water and sugar and lemon juice for the syrup. I hope you enjoy making this as much as I did. it is a great favorite with my family every time. Makes 12.

INGREDIENTS

200 gr kadayif
1/2 a cup melted butter
1 cup pistachio nuts, chopped coarsely
1 tsp cinnamon
3 cups sugar
3 cups water
2 tbsp lemon juice

1) Bring the sugar and water to boil in a sauce pan, then turn the heat to low and simmer the syrup uncovered for 10-15 minutes until the syrup is light yellow in colour. Then add the lemon juice and take the syrup of the heat and set aside to cool. Place nuts in a food processor and whiz them a few times to ground them roughly. ( or place them in a freezer bag and roll the nuts with a rolling pin until you achieve ground nuts ). Mix the cinnamon with nuts.

2) Brush a deep baking tin with butter. Preheat the oven to 180 C.

3) Spread the kadayif on a flat surface and brush with melted butter. Then break 12 equal pieces of the kadayif ( 5 cm x 3 cm ) as shown above.

4) Then spoon 1-2 tsp of the nuts in the middle and roll the kadayif like a log and shape it with your hands. Making sure it is tucked under from the sides and the ends of the log are securely tighted. Place the kadayif log in the baking tin.

5) Repeat this process until you use all the kadayif. Then brush all the kadayif logs with melted butter and cook in preheated oven for 25 - 30 minutes until golden and crispy. Oven setting is 180C, 160 C Fan setting and cooked in the middle shelf of the oven.

6) Take the kadayif out and pour the syrup over it immediately. Make sure all the syrup covers all of the kadayif to the top. ( If you think you haven't got enough syrup, boil 1 cup of sugar and 1 cup of water, then pour over the kadayif )

7) Let the kadayif soak up the syrup for 4-5 hours then transfer them on a plate( without syrup) and keep in the fridge.

8) Sprinkle the kadayif with pistachio nuts just before serving. Afiyet olsun.

YAHNI ( lamb and chickpea stew )

2009-03-10T15:30:00.000-07:00

INGREDIENTS

1/2 a kg lamb pieces with bones
hot water
2 tbsp oil
1-2 clove of garlic, chopped
150- 200 g pearl onions, peeled and left whole.( OR 2 large onions, cut coarsely )
2 cups of cooked chickpeas
1 tbsp pepper paste or tomato paste
fresh rosemary and parsley, chopped
salt and pepper to taste.

1) Place lamb in a pan and add water to cover the meat. Bring it to boil then simmer with lid on for 20- 30 minutes. Take off the heat, scoop the meat onto a plate and set aside to cool. Leave the meat stock in the pan.

2) Peel the pearl onions. Fry them in the oil until the onions are lightly browned. Set aside.

3) When the meat is cool enough to handle, take all the bone out and add the meat in the pan with the onions. Stir and add the pepper paste .

4) Transfer the meat into the pan with meat stock. Add the chick peas, garlic, tomato paste, rosemary and parsley. Bring it to boil. Add more water if needed to cover the meat. Lower the heat and simmer the mixture for further 10- 15 minutes or until the meat is soft. Add the pearly pre fried pearl onions, stir and take off the heat.

5) Season with salt and ground pepper just before serving. Serve with rice.

LOW FAT FILO P TRIANGLES FILLED WITH MINCED MEAT (Nuska boregi)

2009-03-10T01:32:00.000-07:00

These boreks are quick to make and low in fat so you can enjoy them without feeling guilty. Great for lunch with some salad or as a party nibble or as a snack when hungry. Makes 18 triangles. VEGETARIAN OPTION : Fill the pastries with goats cheese and onion filling or spinach, potato and cheese filling.

INGREDIENTS

6 sheets of filo pastry ( 40 cm x 26 cm ), defrosted if frozen.
350- 400 g lean steak mince
1 onion, chopped finely
2 tbsp fresh herbs or 1 tsp dried herb
pinch of chilli flakes ( optional )
Salt and ground black pepper
milk for glazing
1 egg yolk for glazing
nigella seeds

METHOD

1) First cook the mince in a noon stick frying pan with the onion until cooked and browned. I used no oil but add a tsp oil if you need to and drop of water if the mince gets too dry.

2) Add the herbs and spices, season and set aside to cool. Pre- heat the oven 180 c, 160 Fan setting.

3) Place all 6 filo pastry on a clean bench and cut into 3 equal parts lengthwise. So you will have 3 equal lots of strips of pastry of 40 cm x 9 cm. Now you have 18 strips of filo pastry.

4) Cover the strips with damp cloth to prevent them drying. Take one strip and place 1-2 tbsp of the mince mixture near one end of the strip and then fold the strip into a triangle shape as if you are folding a flag. Continue folding triangles down the entire strip of the pastry.

5) Moisten the end of the triangle with water and stick it to the end of the triangle. Repeat the same with rest of the filo strips. During the process if you break some of the pasty, don't worry and roll it like a cigar and cook together with the rest of the boreks.

6) Grease a baking tray with spray oil or brush it lightly. Place all the triangles and brush them with milk first then brush the boreks with egg yolk. Sprinkle with nigella seeds, sesame or poppy seeds.

7) Cook on preheated oven on 180 c, 160 c fan setting for 15-20 minutes until crispy and lightly golden in colour.

8) Take the boreks out and serve them warm. Eat them cold the next day or heat in the pan to warm them up before serving.

MIDYE DOLMASI ( Stuffed mussels with aromatic rice )

2009-03-04T06:46:00.000-08:00

This is a very popular Turkish traditional meze dish. it is sold by street vendors in cities and sea side resorts all over Turkey. It is a common site to see people stopping to buy the mussels, squeezing with lemon and enjoying them as a snack. Normally It is made with fresh mussels strength from the sea, cleaned and cooked, but I had some greenshell New Zealand mussels ( my favorite ) in the freezer to use and result was very good and it worked very well with this dish. Serves 2.

INGREDIENTS

10 large frozen mussels, defrosted
1 small onion, chopped finely
2 tsp of olive oil
2 tsp pine nuts
2 tsp currants
1 level tsp cinnamon,
1 tsp mix dried herbs
pinch of mix spice
1/2 cup rice ( about 60 g )
2 tsp tomato paste
1 cup hot water
fresh chopped herbs ( parsley, dill )
Salt and ground black pepper.

1) Clean the shells with a brush, pull out the though beards. Wash the mussels, drain and set aside.

2) Make the rice filling. Brown the chopped onion in a pan with oil. Add pine nuts, currants, spices and dried herbs, stir.

3) Add rice and mix until well coated. Add tomato paste, hot water, salt and bring the rice to boil. Once boiled, turn the heat to low and cook the rice with the lid on for 10- 12 minutes.

4) Transfer the rice on a plate and let it cool. Add the fresh herbs and mix.

5) Stuff each shell of the mussels with a tsp of the rice filling then close the shells and place them into a steamer. Place the lid tightly and bring the water to boil. Then steam the filled mussels for 15 minutes on low heat.

6) Leave the mussels in the pan for a few minutes then transfer them onto a serving plate. Serve with lemon wedges.

2009-03-03T10:26:00.000-08:00

HI, I have been feeling quite creative lately ( must be the spring air ) and got all my colourful wool and knitting needles out. If i am not cooking and sitting down with cup of coffee, I have been knitting these little cases for phones, ipods and glasses. I am thinking they will be cute little gifts to give away to family and friends. So I better get on and make some more lol, see you later!!!

EASY POTATO KOFTES ( Kolay patates koftesi )

2009-03-03T07:01:00.000-08:00

These vegetarian koftes are ideal for entertaining or for a quick snack when hungry. It takes 10- 15 minutes to prepare in total. Serves 2.

INGREDIENTS

4 medium potatoes, about 300 g peeled and diced
1/2 a cup fine bulgur ( fine cracked wheat ), about 50 g
1/2 cup boiling water
1 tbsp olive oil or little less if you are cutting down on fats
3 spring onions, chopped finely
2 level tbsp tomato paste
1 tsp chilli flakes
1 tsp cumin powder
2-3 tbsp chopped fresh parsley or 1/2 tsp dried herbs
salt and black pepper

1) Boil the diced potatoes in salted water until cooked. Drain and set aside.

2) In a separate bowl pour boiling water over the bulgur, cover and let it rest for 5 minutes until all the water absorbed.

3) Mash the potatoes, add soaked bulgur, tomato paste, spring onions, olive oil, parsley, spices, salt and pepper. Mix well together to bind.

4) Take a walnut size of the mixture and shape it like little sausages.

5) Transfer the koftes on a serving plate and sprinkle with chopped spring onions. Serve them with salad of your chose. I served mine with : red cabbage, celery and parsley salad.

CILBIR ( Poached egg in garlic yogurt )

2009-03-03T02:41:00.000-08:00

Hi all, this is a simple yet tasty dish which is great as a starter, side dish, hot meze or snack at any time of the day. In Turkish cooking, natural yogurt used and served with many dishes including, vegetables, rice dishes, kebab dishes, cacik( cucumber, garlic, dill yogurt mixture), as a desert, and very popular, national cooling summer drink" Ayran". One other popular way of serving yogurt is with crushed garlic. Yogurt is the part of Turkish culture and has been made at home by our mothers for centuries but nowadays, different variety of yogurts and ayrans available in the shops, widely all over Turkey.

YOU NEED

1 egg
1 cup water
2 tsp vinegar

YOGURT DRESSING

4-5 tbsp natural yogurt
1 clove of garlic, crushed
salt and pepper

TO SERVE

2 tsp butter or oil
1 dried red peeper or pinch of paprika.

1) Place the vinegar with the water in a pan and bring it to boil. Crack the egg in the water, turn the heat to low and poach the egg for 3-4 minutes with the lid on.

2) Mix crushed garlic with the yogurt. Add salt and pepper to taste.Spoon the yogurt into the serving dish. Lift the egg out of the water with slotted spoon and place it on the yogurt.

3) Heat butter or oil in a frying pan add the chopped dried peppers or paprika quickly and spoon over the egg. Serve immediately. Serves 1.

NOT: Frying the egg rather than poaching, is another nice way of serving cilbir.

AYRAN

2 cups of natural yogurt
pinch of salt
cold water

Whisk the yogurt, cold water and salt together in a blender until it is smooth and frothy. Add more salt if needed and serve cold.

GRIDDLED SALMON WITH PEPPERS(Biberli Somon Baligi)

2009-03-01T09:13:00.000-08:00

INGREDIENTS for 2 servings

2 salmon steaks
1 red, 1 yellow capsicum peppers, cut roughly
1 onion, sliced roughly
spray of olive oil

FOR THE SAUCE

1 tbsp sherry vinegar
1 tbsp dark soy sauce
2 tsp runny honey
2 tbsp hot water
1 tsp sesame oil
1 tsp smoked paprika
pinch of chilli flakes ( optional )

GARNISH

1 spring onion, sliced thinly
toasted sesame seeds

1) Griddle or pan fry the salmon, peppers and onion in spray of olive oil until the fish cooked to your taste and the vegetables are browned and tender.

2) Make the sauce in a bowl. Mix all the sauce ingredients and set aside.

3)Place the vegetables into a serving plate and the fish on top.

4) Garnish with the slices of onion .

5) Pour the sauce over and sprinkle with sesame seeds just before serving.

SMOOTHIES

2009-02-25T07:16:00.000-08:00

Hi all, now that it is nearly spring, sun is shining ( well sometimes!! ) and the daffodils are popping their heads out, I am into healthy eating more than usual these days. It is good to look forward to the summer, to enjoy the sun and enjoy those wonderful fruit and vegetables in the coming months. I can hardly wait.

Below I made two types of smoothies today. One with oats in for breakfast and a fruity one to enjoy later in the day. I hope you enjoy them too.

BLACK BERRIES, OATS WITH HONEY

2 tbsp of oats

3 tbsp black berries

1 banana

3 tbsp yogurt

3 tbsp milk

1 tbsp runny honey

extra blackberries for serving.

Add all the ingredients into blender and whizz until smooth. Add some more milk if needed. Serve with blackberries.

PINEAPPLE, APPLE, ORANGE AND MAPLE SYRUP

3 tbsp chopped pineapple

1 apple

1 orange

1 small banana

3 tbsp apple juice

3 tbsp orange juice

1 tbsp maple syrup

pecan or walnuts to serve.

Cut the pineapple and apple into wedges. Peel the orange and chop. Diced the banana. Add all the fruit into blender together with apple juice, orange juice and maple syrup. Whizz until smooth. Add little more juice if you need to. Serve with pecan nuts.

Both of the smoothies serves 1.

GOURMET BURGERS WITH SUNDRIED TOMATOES( kuru domatesli burger)

2009-02-24T11:27:00.000-08:00

YOU NEED

250 g lean steak mince
1 onion, diced
2 cloves of garlic
1 tsp grated ginger
2 chillies, medium hot
6 sun dried tomatoes
1 tbsp goats cheese
1 tbsp parsley, chopped
pinch of cumin powder
salt.

1) Place onion, garlic, ginger and chillies in a food processor and pulse it couple of times.

2) Add mince tomatoes,mince, cheese, parsley, salt and cumin powder and mix to bind.

3) Take the burger mixture out of the processor and form into 2 large burgers.

4) Cook the burgers under hot grill or in a non stick pan until the both sides are browned and cooked to your taste.

5) Serve with salad, pitta bread or buns.

NOT: I served mine with carrot, red cabbage, white turnip, celery, curly kale and parsley salad with lemon and olive oil dressing.

Sun dried tomatoes in oil, in a jar will be fine to use for this dish.

Makes 2 large or 4 small burgers.

SWEET AND SAVOURY PANCAKES ( Tatli ve tuzlu krep )

2009-02-22T10:05:00.000-08:00

Hi all, since it is nearly time for pancake day on Shrove Tuesday, I thought I get adventurous in the kitchen and make my own style of pancakes.

How you make and eat pancakes depends on where you live in the world. Here in England, the most popular way of serving them is, with sprinkle of sugar and lemon juice, amongst many other sweet and savoury fillings for the pancakes.

Today I made half a batch savoury batter with fresh parsley, salt and black pepper and the other half I used for sweet pancakes with added cinnamon and sugar in the batter. This makes 7-8 pancakes.

INGREDIENTS FOR BASIC BATTER

5 tbsp plain flour
1 cup milk ( about 300 ml )
1 egg
pinch of salt
oil for frying

1) Mix all the ingredients and whisk by hand or with a blender to form a smooth batter. Then separate the batter into 2 bowls to use one for savoury and the other for sweet pancakes.

2) Add 1 tbsp of chopped fresh parsley or pinch of dry parsley, salt and black pepper for the savoury batter.

3) Add 1 tsp of sugar and pinch of cinnamon to the other reserved batter.

4) Heat a nonstick frying pan with little oil, pour some batter and cook for 1-2 minutes each side until golden.

5) Remove the pancake from the pan and keep warm. Repeat with the remaining batter.

SAVOURY FILLING SUGGESTIONS

1) Mussels and prawns with low fat fromage frais, fresh parsley

2) Cooked chicken mixed with onion and diced peppers

3) chick peas mixed with walnuts and tahini.

4) Goats cheese with olives and rocket

SWEET FILLINGS

1) Cream cheese and banana slices

2) peanut butter and honey ( my favourite )

3) Chocolate spread and sultanas

4) Chopped fresh fruit and nuts with drizzle of maple syrup or honey.

RED LENTIL SOUP WITH CELERY

2009-02-20T02:47:00.000-08:00

This is a great soup for those health conscious and watching their figure. it is also ,warming and low GI which keeps you fuller for longer. I made it so that it is easy to make with store cupboard ingredients but add any herb or extra vegetables you like to suit your taste. This soup is quite tasty without added oil if you are watching your calories.

BASIC SOUP INGREDIENTS

1 cup red lentils
2 stalks of celery, diced finely
1 small or half a large onion, chopped finely
1-2 tsp olive oil ( optional )
pinch of cumin powder
pinch of dried herb of your chose
6-8 cups of water
salt and pepper to taste.

ADDITIONAL, MY FAVOURITE INGREDIENTS

1 clove of garlic, chopped
1 tsp grated fresh ginger
1 tbsp tomato or pepper paste
fresh parsley leaves, chopped.

METHOD

1) Wash the lentils, place into a deep sauce pan. Add chopped celery, onion, olive oil, cumin powder and 3 cups of water.

2) Bring the lentils to boil and place a lid tilted. Turn the heat to low and simmer for 20-30 minutes

3) Add 3-4 more cups of water , dried herbs and simmer for further 10-15 minutes until it is cooked.

4) Add salt and pepper just before serving.

NOT: If you like to add the garlic and the ginger, add them to the soup at step 1, with the lentils and celery.

Add the tomato puree at step 3 and fresh parsley just before serving.

MEASUREMENTS

1 CUP lentils = 150 gr = 5 oz

3 CUPS water = 500 ml = 1 pint.

CRUNCHY VEGETABLES WITH CHICK PEAS AND SESAME SEEDS(Susamli karisik sebze)

2009-02-19T09:40:00.000-08:00

Hi all, this is great healthy vegetarian , low fat dish which is easy to make and feel good food for the cold evenings. It serves 2.

INGREDIENTS

2 cups chopped curly kale
1 red pepper, diced
1 stalk of celery
1/2 red onion, chopped
1 clove of garlic, diced
1/2 cup water
1 tbsp tomato puree
1 cup drained chick peas
pinch of turmeric, coriander and chili powder
dash of soy sauce
1-2 tsp sesame oil
2 tsp sesame seeds for sprinkling.

1) Wash all the vegetables in vinegar water to get rid of the pesticides. Chopped them roughly.

2) Place curly kale, red pepper, onion,and garlic in a shallow frying pan together with water. Bring it to boil, stirring. Turn the heat down and stem the vegetables for 5 minutes.

3) Add tomato puree, chick peas, and the spices. Stir. Cook for further 2-3 minutes.

4) Turn the heat off. Add sesame oil and soy sauce to taste.

5) Transfer it to a serving plate and sprinkle with sesame seeds just before serving.

FRUIT & NUT CHOCOLATE COOKIES WITH SESAME SEEDS (cukulota ve susam biskuvi,kuki ))

2009-02-09T03:04:00.000-08:00

Yesterday it was snowing outside and I thought what better than to put the kettle on, for a nice cup of coffee and make some cookies while watching the snow falling. I was in a creative mood and created this recipe. It took couple of attempts to get the recipe right but the result was very good and the cookies were lovely. Makes 30- 32 cookies.

INGREDIENTS

4 tbsp melted butter
2 tbsp olive oil
5 tbsp light brown sugar
1 egg and plus 1 egg white, beaten
2 full cups of self raising wholemeal flour ( 250 g )
pinch of salt
1 level tsp cinnamon
2 tbsp sesame seeds
100 g fruit and nut chocolate, chopped
2 tbsp milk
1 yolk of an egg for glazing
2 tbsp sesame seeds for sprinkling.

METHOD

Preheat the oven and grease the baking tray. Place chocolate in a plastic bag and break them with the rolling pin until you have small pieces. Set aside. Separate one of the eggs to use the yolk for glazing and white for the dough mixture.

1) In a large mixing bowl, cream the butter, olive oil and sugar until light and fluffy. I used electric hand blender.

2) Add the beaten egg and egg white gradually. Sieve the flour, cinnamon and salt together. Mix the sesame seeds and chocolate pieces with the flour. Then add flour and nut mixture into the creamed mixture, mix well with a wooden spoon. Add milk and mix thoroughly.

3) Divide the dough in to 30 walnut size pieces and shape them with floured hands, into rounds.

4) Place them into the baking tray and press them gently to make 5 cm round cookies. Brush them with egg yolk and sprinkle with sesame seeds.

5) Bake in preheated oven 190 C, 170 Fan setting for 12- 15 minutes. Cool them on wire rack before serving.

CHERRY AND FIG SCONES

2009-02-06T09:32:00.000-08:00

These scones were colorful and tasty using figs and candied cherries. It was great tea time treat with home made jam and clotted cream.

INGREDIENTS

1 cup self raising flour ( 110 g )
1 cup wholemeal self raising flour
pinch of salt
1 heaped tbsp light brown sugar
1/3 cup butter ( 75 g )
5 dried figs, chopped ( 50 g )
30 g candied ( glace ) cherries, chopped
1 egg, beaten
4 tbsp milk
extra milk for glazing the scones.

Pre heat the oven and lightly grease a baking tray.

1) Mix flour , sugar and salt. Sieve all three in mixing bowl. Cut the butter into small cubes and rub with your fingertips until you achieve fine bread crumbs.

2) Stir in the chopped figs and cherries. Mix the egg in. Add milk and mix together to form a soft dough.

3) Roll the dough on a floured surface, about 2 cm thick. Cut into 8- 10 scones using a 6 cm cutter. Place the scones on the baking tray and brush them with milk.

5) Cook the scones on preheated oven at 220 C, 200 Fan setting for 10 -12 minutes until they are golden brown.

6) Cool them on wire rack. Split and serve them with jam and clotted cream.

PRAWN AND CAVIAR SALAD

2009-02-04T12:53:00.000-08:00

200 g cooked king prawns
1 tbsp caviar
2 tbsp half fat creme fraiche
1 tsp tomato paste
1 tsp half fat mayonnaise
3-4 tsp water
Bed of fresh rocket
salt and ground black pepper to taste.

Mix 1 tsp mayonnaise with tomato paste and some water to make a runny paste. Set aside.

Place washed rocket on a serving plate. Spread 1 tbsp of creme fraiche over the rocket. Then the king prawns and then, the rest of the 1 tbsp of creme fraiche over the prawns. Top it up with caviar. Decorate with the paste and serve immediately.

TENDER LAMB AND AROMATIC RICE WRAPPED IN AUBERGINES(kuzulu pilav, patlican sarmasi)

2009-02-04T07:25:00.000-08:00

This is a wonderful dish from Central Turkey. It takes some time to prepare but your quests will be impressed at a dinner party. Traditionally the sliced aubergines fried in oil but I grilled them today which worked very well and it was lighter than the original recipe.

YOU NEED

2 aubergines, sliced thinly
olive oil for brushing
sprinkle or salt
250-300 g lean, tender lamb pieces
2- 3 tbsp oil or butter
1 large onion, chopped finely
2 clove of garlic, chopped
1 tbsp fresh thyme or pinch of dried thyme
1 tbsp tomato puree
hot water
Half a cup of washed rice
1 tsp mixed spice
1 tbsp chopped fresh parsley
1 cup of hot water

METHOD

1) Brush the aubergine slices with olive oil on both sides, sprinkle with salt and grill under preheated grill, on the top shelf for 20 minutes turning once. Grease a non stick dip pan, 15 cm wide and 6 cm deep. Arrange slice of aubergines all round the pan and at the bottom of the pan as shown above. Set aside.

2) Chop the lamb in to small cubes, Saute the onion in oil first then add the meat and cook until brown. Add the garlic, thyme and tomato pure. Add enough hot water to cover the meat and bring it to boil. Place the lid and let the meat simmer for about 30- 35 minutes. Add little more hot water if the meat is drying out.

3) Add rice, parsley, mixed spice salt and ground black pepper to the meat. Add one cup of water to cover the rice and meat mixture. Bring it to boil then simmer for about 7 minutes until. The rice still should be mushy and half cooked. Turn the heat off.

4)Transfer meat and rice mixture in the pan with prepared with aubergine slices. Then over lap the slices and cover the the meat and rice mixture completely, wrapping the filling. Pour half a cup of hot water gently and bring the pan to boil.

5) Then turn to heat to very low and steam the dish for 15 minutes with lid on. Let it rest for 10-20 minutes before turning it over to a serving plate. Decorate with parsley leaves.

VEGETARIAN ICLI KOFTE ( Veceteryan icli kofte )

2009-02-04T04:25:00.000-08:00

This type of stuffed kofte, traditionally made with minced meat but some friends requested the vegetarian version. It was tasty and I enjoyed making these with different vegetarian fillings. Makes 15- 16 icli koftes.

INGREDIENTS

1 small onion,
4 heaped tbsp fine bulgur ( bulgar wheat )
4 heaped tbsp coarse semolina
1 egg
1 tbsp tomato puree
pinch of chili and cumin powder ( optional )
Salt and pepper to taste.

FILLING VARIATIONS

1) Chick peas, cooked with onion, tomatoes, herbs and spices

2) Beans with mix veg

3) Cheese and onion

4) Lentils cooked with leeks, ginger, chili and garlic

5) Boiled and grated potato mixed with spring onion, spinach and grated cheese.

6) Chopped nuts and mashed chick peas.

METHOD

1) Place roughly chopped onion in a food processor, pulse it couple of times. Add bulgur, semolina, egg, tomato puree, salt and spices. Pulse it several times until you achieve a smooth paste. Bring it out and make 16 walnut size balls.

2) Take each piece and make a hole in the middle with your thumb. Then turning the index finger inside the bulgur balls to make thin holes. Wet your fingers while doing so. Make the holes as thin as possible.

3) Fill the holes with vegetarian filling of your chose about 1 tsp in each ball and close them to make oval or round shapes. At this stage if it breaks, just mend it and close it with little water and cover the holes.

4) Bring 6 -7 glasses of water to boil, add some salt. Drop 6-8 koftes at a time so they wont overlap. Boil on medium heat for 15 minutes. Take them out carefully with perforated spoon and let them cool on kitchen paper for 10 minutes.

5) Shallow fry them in hot oil, drain them on kitchen paper and serve them with sweet and spicy sauce.

ZUCCHINIS ( COURGETTE ) STUFFED WITH COUSCOUS ( KUSKUSLU KABAK DOLMASI )

2009-02-04T03:07:00.000-08:00

Hi all, last night I made these stuffed courgettes which turned out quite delicious. I made two batches, one to cook on conventional oven and one to cook in microwave. They were both equally good. Makes 12.

INGREDIENTS

3 courgettes
3 tbsp couscous
6 tbsp boiling water
1 tbsp finely chopped leeks
1 tbsp olive oil
1 tbsp finely diced mushrooms
1 tbsp grated medium fat cheese
1 tbsp chopped fresh coriander or 1 tsp dried herbs
pinch of cumin powder and chili powder
Salt and pepper to taste
Half a cup of hot water
2 tsp tomato puree
Drizzle of olive oil
Cheese slices or grated cheese for the top

METHOD

1) Cut the courgettes in half then cut each one longways from the middle, as shown above, to make 12 pieces. Place them on a large plate and microwave them for 5 minutes on full power to soften them. Let the courgettes cool for 10 minutes then scoop the middle out with a spoon or cut with a knife. Set aside.

2) In a separate bowl soak the couscous with hot water, cover and leave for 5-7 minutes. Then add rest of the ingredients up to salt and pepper. Mix well.

3) Place about a tablespoonful of the stuffing for each courgette and place them into a oven proof tray. Mix tomato paste in hot water and pour in to the baking tray. Drizzle with olive oil and sprinkle extra cheese on top.

4) Bake in pre- heated oven on 200 C for 30-45 minutes or until golden brown.

MICROWAVE METHOD

Prepare the courgettes as above and place them into a microwave safe dish. Cover with cling film and make one hole in the middle for steam to escape. Cook on full power for 10 minutes. Then grill on high heat on preheated grill until the cheese bubbling and crispy on top.

NOT: I used 650 W microwave on full power. Please adjust your cooking times for different power settings.

EDIRNE STYLE LIVER( EDIRNE CIGERI)

2009-02-02T14:10:00.000-08:00

Hi all, if you are like me and not too keen on liver, I guarantee that you will change your mind after making this dish. it was delicious and full of iron lol and we all need iron now and then. Hope you enjoy.. This serves 2. style

INGREDIENTS

250 g ox liver
2 tbsp plain flour
oil for frying
Salt, chili flakes and dried time to taste.

ONION PIYAZ TO SERVE

1 large red onion
pinch of salt
1 bunch of fresh, chopped parsley

2 DRIED RED PEPPERS

METHOD

1) Wash the liver pieces and remove any skin and ducks. Dry with paper towel and place them into the freezer for an hour or so. When we take it out of the freezer it will be easier to slice the liver.

2) Cut and slice the liver very thinly, as thin as you can. Then cut into strips and small cubes. Coat and toss with flour.

3) Heat the oil and deep fry half of the liver for 2 minutes on high heat. Remove and drain on kitchen paper. Do the same with the other half of the liver.

4) Fry the dried whole peppers in oil for one minute, turning over and making sure it is crispy on all sides.

5) Slice the onion thinly, add salt and wash under cold water, rinse and drain in colander. Add chopped parsley. set aside.

6) Place cooked liver on serving plate, Sprinkle salt, chili flakes and dried thyme to taste. Decorate with crispy red peppers and serve with onion and parsley piyaz.

POTATO SALAD ( PATATES SALATASI )

2009-02-02T12:33:00.000-08:00

YOU NEED

2 medium potatoes per person
2-3 tbsp of finely chopped leeks or spring onion
Handful of chopped fresh parsley
2 tbsp olive oil
Pinch of chili flakes ( optional )
salt and pepper to taste
15- 20 black olives

Wash and boil the potatoes in their skins. Drain the water and let the potatoes cool for 15 minutes. When they are warm enough to handle, peel and dice them into small squares.

Add chopped spring onion, parsley, oil, chili pepper, salt and pepper. Mix well and decorate with black olives. Serve warm.

EASTERN ANATOLIA / TURKEY

2009-02-02T12:06:00.000-08:00

Here are some images from eastern Anatolia region. It is Lake Van, Head of Hercules in Nemrut Mountain National Park and Ishak Pasa Sarayi ( Palace ) in East Beyazit District.

MEATBALLS FILLED WITH MINCE AND WALNUTS ( ICLI KOFTE )

2009-02-02T07:45:00.000-08:00

These meatballs are specialty of Eastern Anatolia region and quite different from ordinary meatballs. it takes some practice to master to shape them but delicious once prepared and worth all the effort. Ingredients below make 25 icli kofte.

FOR THE FILLING

3 tbsp row, lean mince meat ( about 100 g )
1 onion, diced finely
1-2 tbsp oil
pinch of salt and chili flakes to taste
2 tbsp chopped walnuts

FOR THE SHELL

3 tbsp row mince meat
1 small onion
1 tsp salt
pinch of chili flakes ( optional )
6 heaped tbsp fine bulgur wheat ( fine bulgar cracked wheat )
1 small egg
1 tbsp tomato puree
3 heaped tbsp plain flour

Fist saute the onion in oil then add the mince, salt, chili powder and cook on medium heat for about 10 minutes. Turn the heat off and add the walnuts. Set aside to cool.

MAKE THE SHELL

Place onion and the mince in a food processor and pulse it several times. Add the bulgur, egg, salt, chili powder and tomato puree and mix in the processor it until it is smooth. Transfer the mixture into a dip bowl and add the flour, a spoonful at a time until you achieve fairly firm dough.

METHOD

1 ) Divide them into 25 pieces and shape them the size of a walnut. With wet hands make a hole in the middle of each pieces and shape them either round or oval shape, turning the index finger rapidly inside the balls to make holes in them. Make the shells as thin as possible.

2) Fill the holes with sauteed mince mixture ( about 1 tsp ), squeeze and cover the holes, shaping with wet hands. If it breaks, just patch it up with little water and close the holes. Make the shells smooth outside, with wet fingers.

3) Bring a pan of salted water to boil, about 6-7 cups. Add the balls carefully into the boiling pan of water. ( about 6-8 at a time so they wont over lap ). Once boiled turn the heat to medium and boil the koftes for 15 minutes.

4) Take them out with perforated spoon and let them cool before deep frying the cooked meatballs until golden brown.

Repeat this until you boil and fry, the reminder of meat balls.

NOT : Koftes are good served just boiled but they are extra special if they are deep fried or shallow fried after they are boiled.

Picture at the top, showing 4 deep fried and 3 boiled icli koftes for serving.

TORTILLA WRAP with mince,egg and cheese( kiyma,yumurta ve peynir DURUM )

2009-01-26T10:27:00.000-08:00

Hi all, there are so many variations for tortilla wraps. Today I used cooked beef mince, egg and cheese mixture and the result was very nice.

You can vary the ingredients and use cooked chicken, ham, spicy sausage, tuna and so on..

For a vegetarian alternative use pre cooked vegetables.

This serves 1

INGREDIENTS

1 large tortilla wrap
2 tsp of olive oil
2 tbsp pre cooked mince and onion
2 tbsp grated cheese
1 tbsp chopped parsley or pinch of dried parsley
2 small eggs
Salt and black pepper to taste.

Heat the oil in a large non stick frying pan. Add mince, cheese and the eggs. Place the tortilla wrap over the mince and egg mixture in the pan. Press lightly and cook on medium heat for 3-5 minutes. Turn in over with a spatula and heat the other side. Flip the tortilla over again and cook until the cheese is golden.

Transfer over a serving plate, roll and cut into slices.

Serve with a side salad.

VARIATIONS

1) Cheese and onion

2) Sun dried tomato, mushroom and cheese

3) Spicy sausage and cheese

4) Bacon and egg

5) Egg and cheese

6) Roast vegetables and cheese

7) Cheese and tomato.

MEXICO

2009-01-26T10:20:00.000-08:00

During our visit to Mexico, we enjoyed wonderful local dishes including tortillas. The cheese tortillas was made by melting cheese in between two tortilla wraps and served with cream cheese, jalapeno and various dips. Here at home I tried a different variation with the wraps. I hope you enjoy...